INFLUENCE OF ENZYMATIC HYDROLYSIS OF NON-STARCH POLYSACCHARYDES ON TRITICALE BEER CHARACTERISTIC
The use of Pentopan 200 MG and Ultraflo L preparations rendered more efficient of Triticale worts filtration, increased the content of soluble pentosans in worts and influenced negatively the sensoric properties of beer.
Triticale, pentosans, malt, wort, beer
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Jozef
Blazewicz
Elzbieta
Rytel