PRODUÇÃO DE CERVEJAS SEM GLÚTEN: UMA REVISÃO

Abstract

This study aimed to review the production of gluten-free beers and how research has sought technological solutions for mechanical, chemical and biochemical processes for the production of beer with low gluten content or without gluten, as well as alternatives in the use of commonly used inputs , such as barley, wheat, oats and rye, combined or not with corn, rice or other non-malted cereals, for grains already known in the production of foods that do not contain gluten and which can be used in the production of gluten-free beer, such as sorghum, quinoa, amaranth, teff and, when used alone, rice, for the population that suffers from the condition of celiac disease, gluten hypersensitivity, other allergies and also people who seek a healthy lifestyle. Also, this work carried out a brief analysis of the market characteristics of special beers, in this case, those produced for the celiac population, in order to understand their viability and growth in the coming years.