Malt extracts and malt concentrates have a broad range of application in food industry. Those products are obtained by methods similar to brewing worts. The possible reduction of cost can be achieved by application of malt substitutes likewise in brewing industry. As the malt concentrates for food industry do not have to fulfill strict norms for beer production it is possible to produce much cheaper products. It was proved that by means of mathematic optimization it is possible to determine the optimal share of unmalted material for cheap yet effective production of wort.
If the inline PDF is not rendering correctly, you can download the PDF file here.
1. Błażewicz, J. (2004). Properties of worts and malt concentrates obtained with addition of potato starch, triticale grain or barley as an malt substitute. Zesz. Nauk. AR we Wrocławiu, 491, Rozprawy CCXVII, 1-94.
2. Błażewicz, J. & Bo rek, M. (1999). Aplication of bakery type malt extracts in food industry. Cukiernictwo, 2, 15.
3. Baik, B.K. & Ullric h, S.E. (2008). Barley for food: Characteristics, improvement, and renewed interest; J. Cer. Sci., 48, 233-242. DOI: 10.1016/j.jcs.2008.02.002.
4. Pharmaceutical Soci ety of Great Britain. (1907). British pharmaceutical codex. 401-404.
5. Błażewicz, J. & Zembol d-Guła, A. (2007). Milled corn products in worts production, Pol. J. Food Nutr. Sci., Vol. 57, No. 4(A), pp. 41-44.
6. Agu, R. & Palmer, G. (199 8). A reassessment of sorghum for lager-beer brewing, Bioresource Technol., 66, 253-261. DOI: 10.1016/S0960-8524(98)00047-9.
7. Błażewicz, J., Figiel, A. , Stępień, B. & Peroń, S. (2002). Infl uence of unmalted grain on the properties of thickened malt worts; Acta Agrophysica 77, 7-14.
8. Lloyd, W. (1986). Centenary re view-adjuncts; Journal of the Institute of Brewing, 92, 336-345. DOI: 10.1002/j.2050-0416.1986.tb04420.x.
9. Taylor, J. & Boyd, H. (1986). Fre e alfa-amino nitrogen production in sorghum beer mashing, J. Sci. Food Agric. 37, 1109-1117.
10. Błażewicz, J., Zembold-Guła, A. & Szwed, Ł. (2009). Worts production with addition of milled corn products; Food Technology Operations - New Vistas; Wydawnictwo UP we Wrocławiu Ed. By Kopeć W., Korzeniowska M., 160-168.
11. Glatthar, J., Heinisch, J. & Senn, T. (200 3). The use of unmalted triticale in brewing and it’s effect on wort and beer quality; J. Am. Soc. Brew. Chem., 61, 182-190. DOI: 10.1094/ ASBCJ-61-0182.
12. Shariffa, Y.N., Karim, A.A., Fazilah, A. & Z aidul, I.S.M., (2009). Enzymatic hydrolysis of granular native and mildly heat- -treated tapioca and sweet potato starches at sub-gelatinization temperature; Food Hydrocolloids, 23, 434-440. DOI: 10.1016/j. foodhyd.2008.03.009.
13. Jurek, K., Błażewicz, J. & Petrów, A. (2004 ). Properties of beers, obtained with addition products of maize milling, in conditions of simplified technology [in Polish], Żywność-Nauka, Technologia, Jakość 3(40) Supl., 109-118.
14. Charalambous, G. (1981). Nitrogenous constituent of beer, Brewing Science vol no2. edited by Pollock, Academic Press New York, 196-214.
15. Fumi, M., Galli, R. & Donadini, G. (2006). Brewing p rocess and phenolic compounds in beer. Proceeding Convention 2006 - The Institute of Brewing & Distilling - Asia Pacific Section - Hobart, Tasmania.
16. Abernathy, D.G., Spedding, G. & Starcher, B. (2009). Analysis of protein and total usable nitrogen in beer and wine using a microwell ninhydrin assay; J. Inst. Brew. 115(2), 122-127. DOI: 10.1002/j.2050-0416.2009.tb00356.x.
17. Kunze, W. (2010). Technolgy Brewing and Malting; ISBN: 978-3-921690-64-2.
18. Goode, D.L., Wijngaard, H.H. & Arendt, E.K. (2005). Mashing with Unmalted Barley-Impact of Malted Barley and Commercial Enzyme (Bacillus spp.) Additions; Master Brewers Association of the Americas Technical Quarterly vol. 42, no. 3, 184-198, DOI: 10.1094 / TQ-42-0184
19. O’Rourke, T. (1996). Brewing. In: Industrial Enzymology, 2nd ed., 105-131. T. Godfrey and S. West, Eds. Macmillan, London.