Malting and Brewing Science: Malt and Sweet Wort, Volume 1
Seiten
1981
|
2nd Revised edition
Chapman and Hall (Verlag)
978-0-412-16580-1 (ISBN)
Chapman and Hall (Verlag)
978-0-412-16580-1 (ISBN)
These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing, these two insightful text include brief descriptions of the equipmen t used.
Outline of malting and brewing. Barley. Some aspects of barley grain physiology. The biochemistry of malting grain. Malting conditions and malt types. The technology of malting and kilning. Brewing water. Adjuncts, sugars, wort-syrups and industrial enzymes. The chemistry and biochemistry of mashing. Preparation of the grist. Mashing.
| Zusatzinfo | X, 388 p. |
|---|---|
| Verlagsort | London |
| Sprache | englisch |
| Maße | 156 x 234 mm |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-412-16580-5 / 0412165805 |
| ISBN-13 | 978-0-412-16580-1 / 9780412165801 |
| Zustand | Neuware |
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