Literature Cited

• Agu, R. C. Some relationships between malted barleys of different nitrogen levels and the wort properties. J. Inst. Brew. 109:106–109, 2003.
   Web of Science ®Google Scholar
• Agu, R. C., and Palmer, G. H. The effect of temperature on the modification of sorghum and barley during malting. Process Biochem. 32:501–507, 1997.
   Web of Science ®Google Scholar
• Agu, R. C., and Palmer, G. H. A reassessment for lager beer brewing. Bioresour. Technol. 66:253–261, 1998.
   Web of Science ®Google Scholar
• Agu, R. C., and Palmer, G. H. Comparative development of soluble nitrogen in the malts of barley and sorghum. Process Biochem. 35:497–502, 1999.
   Web of Science ®Google Scholar
• Anderson, O. D. Genetic variations of gliadins: New approaches for the treatment of celiac disease. In: Genetic Expression and Nutrition. C. Bachmann and B. Koletzko, Eds. Vevey Lippincott Williams and Wilkins, Philadelphia, PA. Pp. 185–199, 2003.
   Google Scholar
• Aufhammer, W. Pseudo-getreidearten–Buchweizen, Reismelde und Amarant. Verlag Eugen Ulmer GmbH and Co, Stuttgart. 2000.
   Google Scholar
• Bonafaccia, G., Marocchini, M., and Kreft, I. Composition and technological properties of the flour and bran from common and tartary buckwheat. Food Chem. 80:9–15, 2003.
   Web of Science ®Google Scholar
• Brauer, J., Walker, C., and Booer, C. Of pseudo-cereals and roasted rice. The quest for gluten-free brewing materials. Brew. Distill. 1(4):24–26, 2005.
   Google Scholar
• Briggs, D. E. Malts and Malting. 1st Ed. Blackie Academic and Professional, London, 1998.
   Google Scholar
• Ciclitira, P. J., Ellis, H. J., and Lundin, K. E. A. Gluten-free diet—What is toxic? Best Pract. Res. Cl. Ga. 19:359–371, 2005.
   Web of Science ®Google Scholar
• Dorrell, D. G. Fatty acid composition of buckwheat seed. J. Am. Oil Chem. Soc. 48:693–696, 1971.
   Web of Science ®Google Scholar
• Eggum, B. O., Kreft, I., and Javornik, B. Chemical composition and protein quality of buckwheat (Fagopyrum esculentum Moench). Qual. Plant.–Plant Foods Hum. Nutr. 30:175–179, 1981.
   Web of Science ®Google Scholar
• Ellis, H. J., Freedman, A. R., and Ciclitira, P. J. Detection and estimation of the barley prolamin content of beer and malt to assess their suitability for patients with coeliac disease. Clin. Chim. Acta 189:123–130, 1990.
   PubMed Web of Science ®Google Scholar
• European Brewing Convention. Analytica-EBC, 5th ed. Section 3 Barley Method-3.3.2 Total nitrogen of barley: Dumas combustion, −3.6.2 Germinative energy of barley: BRF method; Section 4 Malt Method-4.2 Moisture content of malt, −4.3.2 Total nitrogen of malt: Dumas combustion, −4.5.1 Extract of malt: Congress mash, −4.15 Friability of malt; Section 8 Wort Method-8.4 Viscosity of wort (IM), −8.9.2 Total nitrogen in wort: Dumas combustion, −8.10 Free amino nitrogen in wort by spectrophotometry. Fachverlag Hans Carl, Nürnberg, Germany, 1998.
   Google Scholar
• Fasano, A., and Catassi, C. Current approaches to diagnosis and treatment of celiac disease: An evolving spectrum. Gastroenterology 120:636–651, 2001.
   PubMed Web of Science ®Google Scholar
• Food and Agriculture Organization of United Nations. FAOSTAT database: http://apps.fao.org, 2004.
   Google Scholar
• Horbowicz, M., Brenac, P., and Obendorf, R. L. Fagopyritol B1, O-α-d-galactopyranosyl-(1→2)-1-d-chiro-inositol, a galactosyl cyclitol in maturing buckwheat seeds associated with dessication tolerance. Planta 205:1–11, 1998.
   PubMed Web of Science ®Google Scholar
• Igyor, M. A., Ogbonna, A. C., and Palmer, G. H. Effect of malting temperature and time on enzyme development and sorghum wort properties. J. Inst. Brew. 104:101–104, 1998.
   Web of Science ®Google Scholar
• Ikeda, K. Buckwheat: Composition, chemistry, and processing. Adv. Food Nutr. Res. 44:395–434, 2002.
   PubMedGoogle Scholar
• International Association of Cereal Science and Technology (ICC). ICC Standard Methods. No. 303 Simple and specific assay for alpha-amylase. ICC, Vienna, 1998.
   Google Scholar
• Jones, M., and Pierce, J. S. Absorption of amino acids from wort by yeasts. J. Inst. Brew. 70:307–315, 1964.
   Google Scholar
• Jones, M., and Pierce, J. S. Nitrogen requirements in wort-practical applications. Proc. Congr. Eur. Brew. Conv. 12:151–160, 1969.
   Google Scholar
• Lewis, M. J., and Young, T. W. Brewing. 1st Ed. Chapman and Hall, London, 1995.
   Google Scholar
• Maccagnan, G., Pat, A., Collavo, F., Ragg, G. L., and Bellini, M. P. Gluten-free beer containing rice malt and buckwheat. European Patent EP 0949328B1, 2004.
   Google Scholar
• Malleshi, N. G., and Klopfenstein, C. F. Nutrient composition, amino acid and vitamin content of malted sorghum, pearl millet, finger millet and their rootlets. Int. J. Food Sci. Nutr. 49:415–422, 1998.
   Web of Science ®Google Scholar
• Morrall, P., Boyd, H. K., and Taylor, J. R. N. Effect of germination time, temperature and moisture on malting of sorghum. J. Inst. Brew. 92:439–445, 1986.
   Web of Science ®Google Scholar
• Muoria, J. K., Linden, J. C., and Bechtel, P. J., Diastatic power and α-amylase activity in millet, sorghum, and barley grains and malts. J. Am. Soc. Brew. Chem. 56:131–135, 1998.
   Web of Science ®Google Scholar
• Narziss, L. Die Keimung. In: Technologie der Malzbereitung, 6th Ed. Ferdinand Enke Verlag, Stuttgart, Germany. Pp. 118–157, 1976.
   Google Scholar
• Ogbonna, A. C., Obi, S. K. C., and Okolo, B. N. Protein modification in malting sorghum. World J. Microbiol. Biotechnol. 19:495–503, 2003.
   Web of Science ®Google Scholar
• Owuama, C. I. Review. Sorghum: A cereal with lager beer brewing potential. World J. Microbiol. Biotechnol. 13:253–260, 1997.
   Web of Science ®Google Scholar
• Palmer, G. H., Etokakpan, O. U., and Igyor, M. A. Review: Sorghum as brewing material. Mircen J. Appl. Microbiol. Biotechnol. 5:265–275, 1989.
   Google Scholar
• Pickerell, A. T. W. The influence of free alpha-amino nitrogen in sorghum beer fermentations. J. Inst. Brew. 92:568–571, 1986.
   Web of Science ®Google Scholar
• Piendl, A. Effect of germination time on the carbohydrates of malt. Tech. Q. Master Brew. Assoc. Am. 8:196–201, 1971.
   Google Scholar
• Pierce, J. S. Horace Brown memorial lecture—The role of nitrogen in brewing. J. Inst. Brew. 93:378–381, 1987.
   Web of Science ®Google Scholar
• Skrabanja, V., Kreft, I., Golob, T., Modic, M., Ikeda, S., Ikeda, K., Kreft, S., Bonafaccia, G., Knapp, M., and Kosmelj, K. Nutrient content in buckwheat milling fractions. Cereal Chem. 81:172–176, 2004.
   Web of Science ®Google Scholar
• Steadman, K. J., Burgoon, M. S., Lewis, B. A., Edwardson, S. E., and Obendorf, R. L. Buckwheat seed milling fractions: Description, macronutrient composition and dietary fibre. J. Cereal Sci. 33:271–278, 2001.
   Web of Science ®Google Scholar
• Steadman, K. J., Burgoon, M. S., Lewis, B. A., Edwardson, S. E., and Obendorf, R. L. Minerals, phytic acid, tannin and rutin in buckwheat seed milling fractions. J. Sci. Food Agric. 81:1094–1100, 2001.
   Web of Science ®Google Scholar
• Takahashi, M., and Shimomura, T. Biochemical studies on alpha-glucosidase from buckwheat (Fagopyrum esculentum Moench). Part I. Screening of alpha-glucosidase from plant sources and changes of alpha-glucosidase activity during the germination stages of buckwheat. Agric. Biol. Chem. 32:923–928, 1968.
   Web of Science ®Google Scholar
• Taylor, J. R. N., and Robbins, D. J. Factors influencing beta-amylase activity in sorghum malt. J. Inst. Brew. 99:413–416, 1993.
   Web of Science ®Google Scholar
• Wijngaard, H. H., Ulmer, H. M., and Arendt, E. K., The effect of germination temperature on the malt quality of buckwheat. J. Am. Soc. Brew. Chem. 63:31–36, 2005.
   Web of Science ®Google Scholar
• Wijngaard, H. H., Ulmer, H. M., Neumann, M., and Arendt, E. K. The effect of steeping time on the final malt quality of buckwheat. J. Inst. Brew. 111:275–281, 2005.
   Web of Science ®Google Scholar
• Wijngaard, H. H., Nic Phiaraise, B. P., Ulmer, H. M., Goode, D. L., and Arendt, E. K. Gluten-free beverages based on buckwheat. (CD-Rom) Proc. Congr. Eur. Brew. Conv. 30:101, 2005.
   Google Scholar
• Zarnkow, M., Kessler, M., Burberg, F., Kreisz, S., and Back, W. Gluten-free beer from malted cereals and pseudocereals. (CD-Rom) Proc. Congr. Eur. Brew. Conv. 30:104, 2005.
   Google Scholar