Proximal composition of base malts

Authors

  • Wilson Joaquim Boitrago
  • Cláudia Maria Tomás Melo
  • Eduardo Santos Almeida

Keywords:

humidity, ashes, carbohydrates, proteins, lipids, fibers

Abstract

In this work, the proximal composition of seven base malts were evaluated. Wheat malt had the highest moisture content, and protein and the lowest lipid, ash, and carbohydrate content, the lowest color, and Brix. The lowest moisture, highest color, and ash content were from Munich malt. Rye had a high ash content, low protein, and lipid content, and the lowest crude fiber (FB) content. The highest % of FB was obtained with the Pale Ale malt. The highest °Brix and the lowest protein content were obtained with Maris Otter.

 

DOI: https://doi.org/10.56238/tfisdwv1-002

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Published

2023-03-30

Issue

Themes focused on interdisciplinarity and sustainable development worldwide V.1

Section

Articles

License

Copyright (c) 2023 Wilson Joaquim Boitrago, Cláudia Maria Tomás Melo, Eduardo Santos Almeida

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

How to Cite

Proximal composition of base malts. (2023). Seven Editora. https://sevenpublicacoes.com.br/editora/article/view/624