Changes

The following figures were sourced from [https://link.springer.com/article/10.1007/s00217-019-03372-3 "On the suitability of alternative cereals, pseudocereals and pulses in the production of alcohol-reduced beers by non-conventional yeasts." Konstantin Bellut, Maximilian Michel, Martin Zarnkow, Mathias Hutzler, Fritz Jacob, Kieran M. Lynch, Elke K. Arendt. Eur Food Res Technol (2019). DOI: https://doi.org/10.1007/s00217-019-03372-3.] The grains tested were; Bestmalz Pilsen malt (grain), Muntons wheat malt, Betsmalz rye malt, Muntons oat malt, Ziegler spelt sprouts flour, Ziegler brown millet sprouts flour, Keimkraft corn sprouts, Ziegler amaranth sprouts, Mälzerei buckwheat malt, Ziegler quinoa sprouts, Keimkraft lentil sprouts, Keimkraft lupine sprouts, and Keimkraft pea sprouts.  For the millet, quinoa, spelt, buckwheat, amaranth, and corn, starch amylase and protease enzymes were added to liquefy the starch. For the lentil, lupine, and pea, only protease was added. More fermentable sugars were not produced for these grains, but more fermentable sugar such as glucose, maltose, and maltotriose, could be produced with the addition of alpha and beta-amylase from barley malt <ref>[https://www.facebook.com/photo.php?fbid=10220788046836351&set=p.10220788046836351&type=3&theater Konstantin Bellut. Milk The Funk Facebook group post about Bellut et al (2019). 10/11/2019.]</ref>. Re-posted with permission from Konstantin Bellut: