Most of the yeasts that were tested in the study are strains that have been developed or screened not to ferment maltose, the primary sugar created from malted barley in the beermaking process. While ...

A new, non-invasive breath test has emerged as a potential breakthrough for rapidly diagnosing bacterial infections and ...

Food scientists evaluated 11 commercially available yeast strains to identify their strengths based on chemical analysis and sensory panel opinions. Most of the yeasts that were tested are strains ...

When this happens, the starch is converted into a simple sugar called maltose. If the grain is then dried and toasted, the maltose darkens in colour and takes on a rich, smoky caramel flavour that ...