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

页码：44 / 54

页数：11

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