期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2005
卷号：23
期号：01
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：The objective of this work was to compare the beer wort yield using maize and potato
starch as malt adjunct for the production of a beer with better final quality. That
parameter was evaluated, mainly, in relation to production yield of sugar in the primary
wort, in the mixed wort and in the filtrate. In the beer processing the mashing was
done by double mash process. The maize starch hydrolysis resulted in a greater
soluble sugar content yield when compared to the potato starch. This can be due to the
differentiated chemical constitution of the two sources of starch in amylose terms and
amylopectin. Although it should be considered that the potato contains a smaller oil and
protein content, lessening the beer clouding risk, improves foam stability and reduces
expenses with stabilizers. The physical stability of the beer would provide larger
tolerance to cooling and larger shelf life.
