Impacts of the use of gluten-free cereals and spices on the quality parameters of beer

Anotace: The focus of this study was to examine the brewing performance quality attributes of wort and beer produced entirely from such combinations at various quantities. The physiochemical characteristics of the different gluten-free beer with and without the addition of ginger in comparison to barley-based beers was also examined. In this study, three different types of gluten-free cereals (oat, rice and corn) were used in the production of pale beer. Freshly grated ginger was added to some of the produced beer samples prior to maturation. This was compared to the beer samples produced using barley malt and also with an addition of ginger. For this, the total phenolic content, flavonoid content, color intensity, bitter acid content, and selected mineral content have been evaluated. Zobrazit více »