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

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dc.contributor.advisorCzipa, Nikolett
dc.contributor.advisorAlexa, Lóránd
dc.contributor.authorOrhotohwo, Oghenetega Lois
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2020-04-30T14:07:40Z
dc.date.available2020-04-30T14:07:40Z
dc.date.created2020-04-30
dc.description.abstractThe purpose of this study was to prepare different pale beers by using selected gluten-free ingredients that will be suitable for people suffering from celiac disease. The quality attributes of wort and beer produced entirely from malted oat grains alone, malted oat with corn flakes and also with rice flakes mixed with various quantities was examined. The physiochemical characteristics of the different gluten-free beer with the addition of ginger in comparison to barley-based beers, as well as the beer having ginger was determined among others. The cereal blends possessed some promising attributes as an adjunct for gluten free beer brewing. Even though the produced beer is suitable for people suffering from celiac disease, the barley-based beer showed some better nutritional traits compared to the gluten-free beer.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent48hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/285343
dc.language.isoenhu_HU
dc.subjectGluten-free cerealshu_HU
dc.subjectBeerhu_HU
dc.subjectGingerhu_HU
dc.subjectCeliac diseasehu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleImpacts of the use of gluten-free cereals and spices on the quality parameters of beerhu_HU
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