Adjuncts: Difference between revisions
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During the production process of creating cereal adjunct flakes, all enzymes are denatured.<ref name=vanvan>Vanbeneden N, Van Roey T, Willems F, Delvaux F, Delvaux FR. [https://www.sciencedirect.com/science/article/abs/pii/S0308814608003348 Release of phenolic flavor precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing.] ''Food Chem.'' 2008;111(1):83–91.</ref> | During the production process of creating cereal adjunct flakes, all enzymes are denatured.<ref name=vanvan>Vanbeneden N, Van Roey T, Willems F, Delvaux F, Delvaux FR. [https://www.sciencedirect.com/science/article/abs/pii/S0308814608003348 Release of phenolic flavor precursors during wort production: Influence of process parameters and grist composition on ferulic acid release during brewing.] ''Food Chem.'' 2008;111(1):83–91.</ref> | ||
Adding certain sugars accelerates Fenton reactions, increasing oxidation during boiling, for example.<ref name=carbs>Kunz T, Brandt NO, Seewald T, Methner FJ. [https://www.researchgate.net/publication/281405909_Carbohydrates_Addition_during_Brewing_-_Effects_on_Oxidative_Processes_and_Formation_of_Specific_Ageing_Compounds Carbohydrates addition during brewing – effects on oxidative processes and formation of specific ageing compounds.] ''BrewingScience.'' 2015;68(7):78–92.</ref> Isomaltulose and fructose are characterized by the highest radical generation, whereas glucose and sucrose show comparable significantly lower influences on oxidative processes as indicated by the radical generation. | |||
Also see [[Grain]]. | Also see [[Grain]]. | ||