Chapter 2. Starchy Raw Materials

  1. Dr. Hans Michael Eßlinger
  1. Franz Meussdoerffer1 and
  2. Martin Zarnkow2

Published Online: 6 AUG 2009

DOI: 10.1002/9783527623488.ch2

Handbook of Brewing: Processes, Technology, Markets

Handbook of Brewing: Processes, Technology, Markets

How to Cite

Meussdoerffer, F. and Zarnkow, M. (2009) Starchy Raw Materials, in Handbook of Brewing: Processes, Technology, Markets (ed H. M. Eßlinger), Wiley-VCH Verlag GmbH & Co. KGaA, Weinheim, Germany. doi: 10.1002/9783527623488.ch2

Editor Information

  1. Freiberger Brauhaus GmbH, Am Fürstenwald, 09599 Freiberg, Germany

Author Information

  1. 1

    Universität Bayreuth, Lehrstuhl für Mikrobiologie, Universitätsstraße 30, 95447 Bayreuth, Germany

  2. 2

    TU München Weihenstephan, Lehrstuhl für Technologie der Brauerei I, Weihenstephaner Steig 20, 85354 Freising, Germany

Publication History

  1. Published Online: 6 AUG 2009
  2. Published Print: 22 APR 2009

ISBN Information

Print ISBN: 9783527316748

Online ISBN: 9783527623488

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Keywords:

  • brewing;
  • starch;
  • grain;
  • cereal;
  • pseudocereal;
  • barley

Summary

This chapter contains sections titled:

  • Introduction

  • Principles of Structure and Metabolism

  • Major Brewing Cereals

  • Concluding Remarks

  • References