Tritordeum: saccharide profiles in wort and beer from a novel raw cereal material
Dagmara Poniewska , Robert Duliński , Marek Zdaniewicz , Krzysztof Żyła , Olga Szczepanik
AbstractA novel cereal species Tritordeum (Tritordeum Ascherson et Graebner) has been created by hybridization between the durum wheat (Triricum durum) and wild barley species of Chilean origin (Hordeum chilense). It offers, among others, more favourable gluten profile and five-fold more antioxidants like carotenoids and tocopherols, which makes it an interesting material to produce functional beer as an alternative for consumers suffering from coeliac disease. The beer was prepared with the addition of 0–100% of tritordeum malt to the classic raw material. The saccharide profile was monitored in wort and in the final product by using the high-performance ion-exchange chromatography.
|Publication size in sheets||0.5|
|Book||Řápková Radmila, Hinková Andrea, Čopíková Jana, Šárka Evžen (eds.): Proceedings of the 15th International Conference on Polysaccharides - Glycoscience : 13-15 November 2019, Prague, Czech Republic, Proceedings of the ... International Conference on Polysaccharides-Glycoscience : ... Prague, Czech Republic, 2019, Czech Chemical Society, ISBN 978-80-88307-04-4|
|Finansowanie||This work was financially supported by Grant LIDER 46/0185/L-9/17/NCBR/2018.|
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