USE OF SORGHUM IN THE PRODUCTION OF GLUTEN-FREE CRAFT BEER: A SYSTEMATIC REVIEW OF THE LITERATURE

Abstract

Craft beer production is based on malt obtained from cereal grains, such as barley and wheat that have gluten in their composition. That fact unviable the consumption of the drink by celiac disease patients, a problem that can be solved with the adoption of gluten free cereals, such as sorghum. In this research, a systematic literature review is done, searching for a state-of-the-art characterization of the scientific publication about the use of sorghum for brewing. The bibliometric adoption allowed to scientifically evaluate the use of this cereal for this purpose. Starting with a predefined searching protocol, the relevance of the works is verified in terms of the host publication countries, affiliated institutions, and keyword. At the end, general considerations about the main articles resulting from the review are made.