Gluten free beer - A review

被引：76
|
作者：
Hager, Anna-Sophie [1 ]
Taylor, Josh P. [1 ]
Waters, Deborah M. [1 ]
Arendt, Elke K. [1 ]
机构：
[1] Natl Univ Ireland Univ Coll Cork, Sch Food & Nutr Sci, Cork, Ireland
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2014年 / 36卷 / 01期
关键词：
CELIAC-DISEASE PATIENTS; PANICUM-MILIACEUM L; FINAL MALT QUALITY; RAW-MATERIAL; SORGHUM MALT; DOUBLE-BLIND; FREE FOODS; RICE MALT; SATIVA L; OF-LIFE;
D O I：
10.1016/j.tifs.2014.01.001
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Beer is one of the most frequently consumed alcoholic beverages. However, the consumption of conventional barley beer is not safe for coeliac patients. The availability of tasty gluten free beers significantly improves gluten-sensitive peoples' well-being. This review summarises legislation for the labelling of gluten free products and compares state-of-the art techniques in gluten content determination. Several technical solutions exist for the reduction of hordein levels in barley based products, including precipitation and enzymatic hydrolysis. Furthermore, gluten free beers can be produced using gluten free cereals and pseudocereals. A third approach is the production of yeast fermented beverages based on fermentable sugars/syrups.
引用
收藏
页码：44 / 54
页数：11
相关论文
共 50 条
  • [1] Better gluten-free beer
    不详
    FOOD TECHNOLOGY, 2022, 76 (04) : 11 - 11
  • [2] Gluten hypersensitivities and their impact on the production of gluten-free beer
    Małgorzata Gumienna
    Barbara Górna
    European Food Research and Technology, 2020, 246 : 2147 - 2160
  • [3] Gluten hypersensitivities and their impact on the production of gluten-free beer
    Gumienna, Malgorzata
    Gorna, Barbara
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2020, 246 (11) : 2147 - 2160
  • [4] Gluten-free beer with unmalted millet
    Dymchenko, Alan
    Kirilenko, Yulia
    Ochkolyas, Olena
    Bal-Prylypko, Larysa
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2024, 250 (04) : 999 - 1005
  • [5] Gluten-free beer with unmalted millet
    Alan Dymchenko
    Yulia Kirilenko
    Olena Ochkolyas
    Larysa Bal-Prylypko
    European Food Research and Technology, 2024, 250 : 999 - 1005
  • [6] Gluten-free Beer from Barley A taste Alternative to Beer Surrogates
    Grossmann-Kuehnau, Susanne
    DEUTSCHE LEBENSMITTEL-RUNDSCHAU, 2016, 112 (09) : 406 - 408
  • [7] Production of gluten-free beer by peptidase treatment
    Knorr, Verena
    Wieser, Herbert
    Koehler, Peter
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2016, 242 (07) : 1129 - 1140
  • [8] Production of gluten-free beer by peptidase treatment
    Verena Knorr
    Herbert Wieser
    Peter Koehler
    European Food Research and Technology, 2016, 242 : 1129 - 1140
  • [9] Influence of gluten-free adjuncts on beer colloidal stability
    Stefano Buiatti
    Stefano Bertoli
    Paolo Passaghe
    European Food Research and Technology, 2018, 244 : 903 - 912
  • [10] Influence of gluten-free adjuncts on beer colloidal stability
    Buiatti, Stefano
    Bertoli, Stefano
    Passaghe, Paolo
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2018, 244 (05) : 903 - 912
12345