Fructan and arabinoxylan in malting and brewing of wheat and rye

摘要

Fructans and arabinoxylans are two dietary fiber fractions that naturally occur in wheat and rye and thus in malt and beer made of them. The aim of this work was the enrichment of these components to provide their beneficial health effects to the consumer. Therefore the concentration of water-soluble arabinoxylan as well as the concentration of fructan during the malting and brewing process was determined. During the malting process the amount of soluble dietary fiber increased. During the brewing process no relevant changes in the total amount of soluble arabinoxylan could be observed.