TY - JOUR
T1 - Nonbrewing applications of malted cereals, pseudocereals, and legumes
T2 - A review
AU - Mäkinen, Outi E.
AU - Arendt, Elke K.
N1 - Publisher Copyright:
© 2015 American Society of Brewing Chemists, Inc.
PY - 2015
Y1 - 2015
N2 - Malt is mainly produced for the brewing and distilling industries. However, germination is a powerful process for the modification of seed material for other purposes (e.g., it can be used to improve the palatability of grains). In addition, these modifications alter the technological properties of grains and legumes, and the enzyme activities that arise during germination can have desired functionalities in plant-based foods. This review outlines the physiology of germination and its influence on the nutritional properties of cereals, pseudocereals, and legumes, and the technological implications in the processing of a variety of foods.
AB - Malt is mainly produced for the brewing and distilling industries. However, germination is a powerful process for the modification of seed material for other purposes (e.g., it can be used to improve the palatability of grains). In addition, these modifications alter the technological properties of grains and legumes, and the enzyme activities that arise during germination can have desired functionalities in plant-based foods. This review outlines the physiology of germination and its influence on the nutritional properties of cereals, pseudocereals, and legumes, and the technological implications in the processing of a variety of foods.
UR - https://www.scopus.com/pages/publications/84938914206
U2 - 10.1094/ASBCJ-2015-0515-01
DO - 10.1094/ASBCJ-2015-0515-01
M3 - Review article
AN - SCOPUS:84938914206
SN - 0361-0470
VL - 73
SP - 223
EP - 227
JO - Journal of the American Society of Brewing Chemists
JF - Journal of the American Society of Brewing Chemists
IS - 3
ER -