Anukriti Vashishtha

1 month ago | tandfonline.com | Anukriti Vashishtha |Lisa Ryan |Stephen Whelan |John Byrne

AbstractThe viscosity of wheat mash is a critical parameter in Irish whiskey production, directly influencing mashing efficiency and lautering. Elevated viscosity can result in operational issues such as mash thickening, reduced pumpability, and equipment fouling. This study investigates the role of Non-Starch Polysaccharides (NSP)—specifically Water Extractable Arabinoxylans (WEAX) and β-glucans—on the viscosity of mash produced from hard and soft wheat at various mashing stages.