Beer as liquid bread: Overlapping science. C. W. BAMFORTH (1). (1) Department of Food Science and Technology, University of California, Davis, CA, USA.
Beer has long since been known as liquid bread. Yet in the public consciousness of many societies, beer and bread occupy rather different standing in the moral high ground. Beer is unfairly pilloried as “empty calories”, but it can be demonstrated that it has several beneficial properties owed to its provenance as a grain derivative. Furthermore there is overlap in the relevance of several chemical events in brewing and bread-making, for instance the impact of oxidative cross-linking of polymers. This paper compares bread and beer from cereal to customer.
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