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Physico-chemical comparative analysis of malts and corner beer

 

 

 

Key words:

gluten-free beer, corn beer, physicochemical properties of beer. 

Summary

The demand for gluten-free food is significantly increased, which is due to the recommendation for diseases occurring in society (Celiakia, Hashimoto's Disease, Obstructed Bowel Syndrome, Autism, Rheumatoid Arthritis) as well as a very popular pro-health trend. Over the past few years, it has been observing a significant increase in sales of gluten-free products. One of the categories of gluten-free food products entering the market is beer, whose availability on the market increases the quality of social life of people on a gluten-free diet.. Market of this type of beverage is not limited to people intolerant to gluten but some production solutions using non-malted cereals or pseudosomes may find additional buyers due to their organoleptic properties. Therefore, an attempt was made to develop and test beer, based on corn grits, dedicated to people who want to eliminate gluten from the diet, with similar physicochemical parameters for beer based on barley malt. 

dr hab. inż. Regina BOREK-WOJCIECHOWSKA, prof. nadzw. dr hab. inż. Bożena BORYCKA, prof. nadzw.  mgr Aleksandra CELEJEWSKA

University of Technology and Humanities in Radom Faculty of Economics and Legal Sciences Department of Commodity and Quality Science ul. Chrobrego 31, 26-600 Radom, Poland e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it. 

 

 

 

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