Food or edible material: processes – compositions – and products – Fermentation processes – Alcoholic beverage production or treatment to result in...
Patent
1978-09-08
1979-08-21
Naff, David M.
Food or edible material: processes, compositions, and products
Fermentation processes
Alcoholic beverage production or treatment to result in...
426 29, 426445, 426520, C12C 500, C12C 700, C12C 1104
Patent
active
041653882
ABSTRACT:
Torrefied, expanded barley for use as a partial replacement for malt in brewer's mashes is prepared by heating unmalted barley having a protein content of at least about 12% to a temperature sufficient to expand the barley to a degree that a given volume of barley before heating weights about 1.4 to about 1.75 times the weight of the same volume of barley after heating. Before heating, the unmalted barley preferably has a moisture content of about 12% to 20% by weight.
REFERENCES:
patent: 3576645 (1971-04-01), Rozsa
Britnell, J., Torrefied Cereals-Reassessment of their Potential, MBAA Technical Quarterly, vol. 10, No. 4, 1973 (pp. 176-179).
Hind, L. H., Brewing Science and Practice, vol. I, Chapman and Hall, Ltd., London, 1950 (pp. 71 and 72).
Grain Processing Corporation
Naff David M.
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