BARLEY, MALTING & BREWING RESEARCH @ QAAFI: A tough job but someone has to do it
Автор: Queensland Alliance for Agriculture & Food Innovation (QAAFI)
Загружено: 2016-08-11
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QAAFI Science Seminar Series
Presented by Dr Glen Fox, Centre for Nutrition and Food Science, Queensland Alliance of Agriculture and Food Innovation.
Barley and beer are major contributors to Australia's economy, and for many countries around the world. Over the last few centuries, there have been breakthroughs in brewing research, as a result of improvements in technology. QAAFI has been working with our UQ partners and industry collaborators on new breakthroughs in the area of starch structure and fermentability, as well as barley to beer-omics.
Starch provides the majority of fermentable sugars in brewing and variation in starch structure can impact on fermentable sugars profiles. Similarly, the composition of barley proteins can positively affect beer quality including beer foam, or contribute to negative aspects, such as haze. This presentation will describe a number of areas of barley to beer, or 'lab to slab' research.
Dr Glen Fox: http://researchers.uq.edu.au/research...
QAAFI: http://www.qaafi.uq.edu.au/
QAAFI Twitter: @QAAFI
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