Effects of Fortified Wheat Bran Arabinoxylan on the Quality of Wheat Malt Beer.

As the proportion of bran increased, the solubilization rate of AX in wheat bran and the improvement rate of WEAX in wort showed a decreasing trend and then stabilized.

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The correlation between WEAX and the physicochemical parameters of beer is depicted in Figure 7 ; it can be observed that the viscosity of the beer showed a highly significant positive correlation with WEAX molecules with molecular weights ranging from 7062 to 10,134 Da and 859 to 2936 Da, with correlation coefficients of 0.963 and 0.962, respectively.

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The turbidity of the beer showed an increasing trend, with an improvement rate of up to 21.16%.

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