Kvasny Prum. 1990; 36(2): 33-36 | DOI: 10.18832/kp1990004

Possible application of extrusion technique in brewing.Peer-reviewed article

H. DÖBLER, M. KITZING, G. HABERMANN

A review on the development of extrusion technique and its possible applications in brewing is made in the article. Experiments were performed with the one-screw extruder (Brabender) and with the two-screw extruder (made in GDR). For extrusion the green malt and barley were used. Malts and beers prepared showed higher viscosity and longer time-period tor the straining. The optimum results were achieved with 50 % of surrogation by extruded substrate with the addition of other materials. The extrusion proper seems to be a suitable process partially replacing kilning.
(In Czech, English summary only)

Keywords: beer, barley, malt, extrusion, surrogation

Published: February 1, 1990