A method of producing gluten-free beer and a method of producing gluten-free spent grains are described, wherein said methods employ a mixture of a plurality of gluten-containing cereal grains as the starting material, the mixture comprising barley malt in an amount of between 60% and 65% by weight and one or more unmalted cereals in a total amount of between 35% and 40% by weight. A method of producing gluten-free flour is further described, which comprises carrying out the method as defined above to obtain gluten-free spent grains, drying said spent grains and grinding the dried gluten-free spent grains.
A METHOD OF PRODUCING GLUTEN-FREE BEER AND GLUTEN-FREE SPENT GRAINS
BAIANO Antonietta;DE PILLI Teresa
2023-01-01
Abstract
A method of producing gluten-free beer and a method of producing gluten-free spent grains are described, wherein said methods employ a mixture of a plurality of gluten-containing cereal grains as the starting material, the mixture comprising barley malt in an amount of between 60% and 65% by weight and one or more unmalted cereals in a total amount of between 35% and 40% by weight. A method of producing gluten-free flour is further described, which comprises carrying out the method as defined above to obtain gluten-free spent grains, drying said spent grains and grinding the dried gluten-free spent grains.File in questo prodotto:
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