Document Type

Poster Presentation

Publication Date

Spring 4-12-2018

Abstract

In beer brewing, the mashing process produces the simple sugars that eventually become ethanol. Two important enzymes, α- and β-amylase, are most active at specific temperatures, and the mashing process tries to maximize the their efficacy. The most common sugars hydrolyzed during this process are maltose, glucose, sucrose, and fructose. Different grains require different mashing temperatures and will produce a unique amount of each sugar. Many studies have focused on the enzymatic activity to observe the mashing profile of common beer grains, such as barley or wheat. The focus of this study has been observing the enzymatic activity of barley. Sufferers of Celiac disease require gluten free beer, from grains such as quinoa. We would like to know if a gluten-free grain can substitute for barley in the mashing process and produce a sufficient amount of sugars for fermentation.

Comments

this belongs in the student scholarship section of the chemistry department

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