Title
THE INFLUENCE OF ENZIMATIC PREPARATION ULTRAFLO L ON THE PROPERTIES OF CONCENTRATED AND DRIED MALT EXTRACTS
Autor
Józef Błażewicz
Keywords
malt, wort, malt extract, spray drying
Abstract
The effect of enzyme preparation Ultraflo L on the features of congress worts and worts obtained from malts extract after dilution in water were determined. It was stated that the application of Ultraflo L preparation makes the filtration of congress worts more efficient, decreases of their viscosity and does not cause the worts carbohydrates profile during their concentrating in vacuum evaporator and during drying in spray drier.
Pages
19-28
Cite
Błażewicz, J. (2002). THE INFLUENCE OF ENZIMATIC PREPARATION ULTRAFLO L ON THE PROPERTIES OF CONCENTRATED AND DRIED MALT EXTRACTS. Acta Sci. Pol. Biotechnol., 1(1-2), 19-28.
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