Article

Gluten reduction in beer by hydrodynamic cavitation assisted brewing of barley malts

2017-09-01

Abstract excerpt

While gluten content in beers can be quite toxic to coeliac patients as well as to the broader group of gluten-intolerant people, using gluten-free raw ingredients leads to severe deprivation of flavor and taste, as well as other existing methods to lower the gluten concentration are still generally not firmly established as well as quite costly. During the development and test of a novel brewing technology based...

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Identifiers and source

Literature Corpus work: 7369f0f4-2cfe-520e-a686-79f55940cc88
DOI: 10.1016/j.lwt.2017.04.060

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