Internal Enzymes Research Directory
A germinating grain builds its own enzymes — the amylases, proteases, and glucanases that make malt worth mashing — and malting is the craft of capturing them at their peak. In barley they arrive measured and guaranteed; in gluten-free grains they are the central open question, because every grain in our family develops them differently, and less generously than barley. This page maps that science across the gluten-free grains — the researchers, the methods, and the measurements — while each grain's own malting literature stays on its grain page.
Where this site stands, so the map is read honestly: Gluten Free Brewer's process position is that external enzymes own conversion — malt is chosen for character, and native enzyme activity is assigned no job in conversion design. This directory maps the internal-enzyme science anyway, and without contradiction: the field studies what malts make; our position concerns what a brewer should plan on. The two meet at this page's research gaps — and at Research Ask 9, the cultivar enzyme screening this site is asking the field to run.
Coverage is US-centered by design — this site works in the American supply chain — with international anchors included where the science is foundational; much of the endogenous-enzyme literature is international by nature.
Directory established 2026-08-25 · first verification pass 2026-08-25.
Key topics — find entries by subject, across every category
How to read it: each topic lists the entries that touch it, so a reader hunting one subject can jump straight to the right sections.
Diastatic development — how germination builds amylase activity: the malting-optimization corpus (Institutions, Literature), the α-glucosidase discovery (Literature).
Measurement & standards — how activity is quantified: the entire Measurement & Assays section, and this site's own evaluation-methods research wing behind it.
The lot-level question — whether native activity is consistent enough to plan on: the screening data (Literature & Datasets), Research Ask 9 (Projects), and the gaps.
The historic bench — where sorghum's enzyme science began: CSIR and Novellie (Institutions, Contributors), the Nigerian corpus.
1. Institutions — federal labs, universities, and international centers studying malt enzyme development
— Federal laboratories —
USDA-ARS Cereal Crops Research Unit — Madison, Wisconsin. The federal unit behind the sorghum screening this site publishes: cultivar evaluations whose malt-quality data — including enzyme-relevant measures — seed the lot-level question this page keeps asking. The screening, on our research wing · Verified 2026-08-25
USDA-ARS Grain Quality and Structure Research Unit — Manhattan, Kansas. The sorghum-quality lab from our sorghum directory: protein and malt-quality work that frames what sorghum's enzyme system has to work through — the kafirin matrix around the starch. The unit's work, via our sorghum page · Verified 2026-08-25
— US universities —
Penn State University. The funded gluten-free brewing program spanning four of our grain directories built its modified mashing procedure around what gluten-free malts' own enzymes can and cannot do — process science with endogenous activity as a measured input. The program · Verified 2026-08-25
University of Arkansas. The rice-malting program from our rice directory: cultivar malting evaluations in which enzyme development is part of what separates a brewing rice from a table rice. The cultivar study · Verified 2026-08-25
Colorado State University. A third family echo: the 1998 Muoria, Linden & Bechtel study — 198 malts across barley, sorghum, and millet, sorghum's α-amylase at a tenth of barley's — came from the university on our sorghum and millet pages, and is the very study this site's own position page cites for sorghum's enzyme shortfall. The study's abstract (ASBC) · Verified 2026-08-25
— International anchors —
Technical University of Munich — Weihenstephan, Germany. The institute whose malting-optimization corpus runs through five of our grain pages: proso millet, rice, teff, quinoa, and the wider alternative grains — each study, at bottom, a question about how much enzyme a gluten-free grain can be induced to make. The teff review, open access · Verified 2026-08-25
University College Cork — Ireland. The Arendt group's gluten-free cereal program: buckwheat and quinoa malting, FAN development, and the comparative pseudocereal work — the endogenous-enzyme science of the non-cereal half of our family. UCC Cereal and Beverage Science · Verified 2026-08-25
University of Pretoria — South Africa. The tropical-cereals school: Taylor's sorghum malting enzymology — amylase development, free amino nitrogen, the kafirin obstacle — is the deepest single body of endogenous-enzyme work on any grain in this family. Taylor's program · Verified 2026-08-25
CSIR — Council for Scientific and Industrial Research, South Africa. Where sorghum malt enzymology began: Novellie's CSIR corpus defined how sorghum malt's diastatic activity is developed and measured — the methods this site's research wing documents in detail. The Novellie methods, on our research wing · Verified 2026-08-25
University of Queensland — Australia. The modern molecular end of the field: the proteomics group whose 2023 work identified the abundant α-glucosidase driving sorghum fermentability — endogenous enzyme science at the protein level, from the university anchoring our sorghum directory's brewing science. The discovery · Verified 2026-08-25
Federal University of Technology — Akure, Nigeria. The Nigerian bench behind the fonio enzyme work: Kolawole, Sanni & Ajele measured the catalytic and thermodynamic properties of Digitaria exilis β-amylase, comparing it to rice, sweet potato, soybean and bacterial amylases. The enzyme study, open access · Verified 2026-08-25
Heriot-Watt University — Edinburgh, Scotland. The brewing school on this wing too: Agu's malting-side program compared millet, sorghum, and barley at their optimum germination temperatures — diastatic development measured on the gluten-free cereals' own terms. The study, open access · Verified 2026-08-25
VLB Berlin — Germany. The Berlin brewing institute from our rice directory: co-author of the rice cultivar malting evaluation — enzyme development among the measures separating brewing rices from the rest. The evaluation · Verified 2026-08-25
2. Contributors — the researchers behind the work
John R.N. Taylor. The field's central figure: decades of sorghum malting enzymology at Pretoria — amylase development, FAN, protein digestibility — and the methods carried into Southern Africa's industrial practice. His profile · Verified 2026-08-25
Laurie Novellie. The historic founder: the CSIR scientist whose mid-century work established sorghum malt diastatic measurement — the assays the field still traces back to. His methods, documented on our research wing · Verified 2026-08-25
Martin Zarnkow. The Weihenstephan brewing scientist whose malting-optimization studies across millet, rice, teff, and quinoa are, in each case, endogenous-enzyme development studies — how far germination conditions can push a grain's own activity. The teff corpus · Verified 2026-08-25
Elke Arendt. The UCC program lead whose gluten-free malting corpus carries the pseudocereals — buckwheat and quinoa malts characterized for the enzymes they develop. Her program · Verified 2026-08-25
Scott Bean & Kamaranga H.S. Peiris. The ARS Manhattan pair from our sorghum directory: grain-quality chemistry — protein, kafirin, and the measurement methods — that frames what sorghum's enzymes must overcome. Their unit's publications · Verified 2026-08-25
Kolawole, Sanni & Ajele. The authors of the fonio β-amylase characterization — catalytic and thermodynamic properties of the enzyme in the family's smallest grain. The characterization, open access · Verified 2026-08-25
Scott Lafontaine. The Arkansas program lead from our rice directory: rice cultivar malting evaluations in which enzyme development separates brewing candidates from the rest. The cultivar study · Verified 2026-08-25
Glen Fox. The alternative-grains quality authority spanning three of our grain directories — his review work carries the enzyme-development state of the art across the family's cereals, and he is a co-author on the 2023 sorghum proteomics below. The proteomics paper · Verified 2026-08-25
Edward Kerr & Benjamin Schulz. The Queensland proteomics pair behind the field's molecular turn: beer proteomes characterized by mass spectrometry, and the 2023 discovery that an abundant α-glucosidase — not amylase — drives sorghum fermentability. Kerr's profile · Schulz's profile · Verified 2026-08-25
Jane Dewar. The South African malting scientist from our millet directory's pearl-millet anchors — the Dewar–Taylor sorghum malting corpus is endogenous-enzyme development science at CSIR-to-Pretoria lineage's working end. Via our millet directory · Verified 2026-08-25
Wijngaard & Phiarais. The UCC pair from our buckwheat directory: buckwheat malting time-courses — germination building enzyme activity in a pseudocereal, tracked and published. Via our buckwheat directory · Verified 2026-08-25
Barry McCleary. Megazyme's founder and the measurement industry's scientist: co-author of the 2021 maltose-value method — the man whose company standardized enzyme assays worldwide, still publishing the methods themselves. The method · Verified 2026-08-25
Charles Bamforth. The brewing enzymologist's enzymologist: the β-glucan and β-glucanase corpus — how malting and mashing degrade the cell-wall polysaccharides — is foundational to what every gluten-free malt's enzymes are asked to do. The 1983 classic · his UC Davis profile · Verified 2026-08-25
R.C. Agu. The researcher on both wings of the enzyme ledger — here for the malting side: the 2013 open-access comparison of millet, sorghum, and barley malted at their optimum germination temperatures, with its blunt finding that barley malt's nitrogen-and-diastase concepts do not transfer to the gluten-free cereals. The study, open access · Verified 2026-08-25
3. Projects & Grants — funded work in flight, and the asks awaiting it
What qualifies: work that is funded and producing public output on endogenous enzyme development in gluten-free malting. This site's open research asks are not projects — they live in Research gaps, where unfunded questions belong.
The Penn State gluten-free brewing program. The funded US program whose modified-mashing work treats gluten-free malts' endogenous activity as a measured constraint to design around — active, grant-backed, and spanning six grains — teff, sorghum, rice, millet, corn and buckwheat — per the program's own account. The program · Verified 2026-08-25
The Arkansas rice malting program. The active US program evaluating rice cultivars for malting — enzyme development among its measures — with the peer-reviewed cost model behind it. The program's study · Verified 2026-08-25
The Madison screening (completed, data standing). The USDA sorghum cultivar screening whose malt-quality dataset this site publishes — a completed federal project whose data still anchors the lot-level question. The data, on our research wing · Verified 2026-08-25
The Queensland beer-proteomics program. The active molecular program: beer and sorghum proteomes under mass spectrometry, the 2023 α-glucosidase discovery its landmark — the field's only running protein-level effort we have found. The program's landmark · Verified 2026-08-25
"Systems Biology of Beer" (funded). Kerr's Advance Queensland PhD scholarship — genomics and proteomics for brewing biochemistry, under the state government's research support program. The fellowship announcement · Verified 2026-08-25
The K-State collaboration (ours, with Kansas State). This site's own documented testing collaboration — sorghum malt results run with the university anchoring our sorghum directory, published on our grain pages. Disclosed as ours. The results · Verified 2026-08-25
The Blue Milo & Ivory 7 testing (ours). GFB's own cultivar malting tests, published with their numbers — the site practicing the lot-level documentation it asks the field for. Disclosed as ours. The testing · Verified 2026-08-25
The production-data program (ours). The standing publication of real malt analyses — Bard's 2010, Hartwick 2019, Montana 2019 — as open datasets: the beginnings of the lot-level record, built in public. Disclosed as ours. The datasets · Verified 2026-08-25
The evaluation-standard development (ours). The proposed sorghum malt evaluation standard — enzyme measures included — this site is drafting in the open, with the methods research behind it. The proposal · Verified 2026-08-25
4. Funders & Programs — who pays for endogenous enzyme research (described, never endorsed)
USDA-ARS. The federal in-house funder: the Madison screening and the Manhattan grain-quality program are ARS work — the US government's standing investment in what gluten-free grains' enzymes can do. The Madison data · Verified 2026-08-25
Pennsylvania's malt and brewed beverage program. The state program from our sorghum and millet directories funds the Penn State work — one of two US public funding lines named on the Penn State work — the other being USDA's National Institute of Food and Agriculture. The program · Verified 2026-08-25
Australian Research Council & NHMRC. The Australian public funders behind the Queensland program's infrastructure — Schulz's group carries ARC and NHMRC support, the money under the field's molecular turn. The group · Verified 2026-08-25
European Union framework programmes. The EU money in the field's Irish anchor: Arendt's UCC program counts thirteen EU-funded projects in a €105.8M career portfolio — the framework funding that built the pseudocereal malting corpus. Her funding record · Verified 2026-08-25
Ireland's national funders. The other half of the same record: forty-seven nationally funded projects behind the UCC program — the state money under gluten-free cereal science's most productive group. The record · Verified 2026-08-25
The Arkansas rice boards. The checkoff money from our rice directory funds the Arkansas malting evaluations — grower dollars reaching enzyme-relevant cultivar science. Via our rice directory · Verified 2026-08-25
USAID — the Sorghum and Millet Innovation Lab. The development funder from our sorghum and millet pages: SMIL's protein-sorghum work (Texas A&M, K-State, Pretoria) sits on the digestibility-and-FAN side of this page's science. The lab · Verified 2026-08-25
GRDC — Australia's grains investor. The sorghum directory's Australian funder reaches this field through Queensland's sorghum quality programs — the pre-breeding money adjacent to the proteomics. Via our sorghum directory · Verified 2026-08-25
The honest shape of it, held under the count: eight entries, but none of them names gluten-free malt enzyme development as its object — the money reaches this field by riding inside malting, breeding, and food-science grants. The lot-level screening the field most needs (Ask 9) still has no sponsor.
5. Measurement & Assays — how enzyme activity is quantified
The methods and units behind every enzyme claim — the section that connects this page to this site's lot-reporting work, because a number nobody can measure is not a specification. Much of this layer is documented in depth on our own research wing; entries link there and to the primary methods.
Diastatic power and its methods. The umbrella number — and its method families: the IoB and EBC/ASBC approaches this site documents side by side. IoB & EBC methods, on our research wing · Verified 2026-08-25
The Novellie/CSIR sorghum methods. The sorghum-specific assay tradition — developed because barley methods mismeasure sorghum malt — documented method by method on our research wing. The methods · Verified 2026-08-25
SABS 235. The South African national standard for sorghum malt — the one national specification in the world that regulates sorghum malt diastatic activity, documented on our research wing. The standard, documented · Verified 2026-08-25
The Taylor/Pretoria methods. The academic method line: Pretoria's refinements of sorghum malt analysis, documented on our research wing. The methods · Verified 2026-08-25
The barley-adapted methods problem. The caution under everything above: most labs measure gluten-free malts with barley-calibrated methods, and our research wing documents where that breaks. The analysis · Verified 2026-08-25
Commercial COA practice. What actually appears on certificates of analysis today — and what doesn't — surveyed on our research wing, with the working-page guide beside it. COA practice · reading a malt COA · Verified 2026-08-25
The assay-kit layer. The commercial measurement toolkit: Megazyme's malt amylase, α-amylase, and β-amylase kits and calibration standards — the products a lab buys to measure what a malt made. The malt amylase kit · the β-amylase kit · Verified 2026-08-25
The maltose value method (2021). The modern refinement: a fully evaluated method for malt amylolytic activity published in the Journal of the Institute of Brewing — measurement science still moving. The method · Verified 2026-08-25
6. Organizations & Events — methods bodies, trade organizations, and the field's calendar
American Society of Brewing Chemists. The US methods body whose malt-analysis methods carry the enzyme measurements — the standards organization behind the numbers, from across our grain directories. ASBC · Verified 2026-08-25
MEBAK. The Central European analysis commission from our rice directory — the other methods tradition gluten-free malt work gets measured against. Via our rice directory · Verified 2026-08-25
Craft Maltsters Guild. The US craft-malting organization from our grain directories — where any future gluten-free malt enzyme standard would meet the maltsters who'd have to measure it. The guild · Verified 2026-08-25
The Chartered Institute of Brewers & Distillers. The institute — formerly the IBD — whose Journal of the Institute of Brewing carries most of this page's literature, and whose methods tradition is the IoB half of the measurement section. The institute · Verified 2026-08-25
Megazyme (Neogen) — the assay community's vendor-hub. The measurement section's company doubles as an organization of record: its methods documentation and standards are the de facto commons where malt-enzyme measurement questions get answered. The methods hub · Verified 2026-08-25
Cereals & Grains Association. The cereal-science society — formerly AACC International — whose approved methods sit beside ASBC's in malt analysis: the grain-side methods body to the brewing side's chemists. The association · Verified 2026-08-25
— Events —
The ASBC Annual Meeting. The methods body's yearly gathering — where malt-analysis methods, gluten-free sessions included, are presented and argued before they become standards. The events calendar · Verified 2026-08-25
The Craft Malt Conference. The Guild's annual meeting — the room where American craft maltsters compare notes, and where a gluten-free malt enzyme specification would first meet its makers. The Guild's events · Verified 2026-08-25
The gap, stated carefully: we have found no conference, session series, or organization dedicated to gluten-free malt enzymology as such — the field convenes inside the malting-science and brewing-chemistry meetings above.
7. Literature & Datasets — the anchor works, the methods, and the published data
— The site's own lot data —
The Bard's 2010 malt analysis. A commercial gluten-free malt's actual numbers, published as data on this site — the kind of lot-level record this page's gaps say the field lacks. The dataset · Verified 2026-08-25
The Hartwick 2019 malt analysis. The lab panel with the family's richest enzyme measurements among our published sets. The dataset · Verified 2026-08-25
The Montana 2019 malt quality panel. The third published set — the beginnings of exactly the lot-level record Ask 9 wants at scale. The dataset · Verified 2026-08-25
The Madison screening data. The USDA cultivar screening published on our research wing — cultivar-level malt quality, the enzyme question's federal baseline. The data · the 2002–2004 screenings · Verified 2026-08-25
— The science —
The α-glucosidase discovery (2023). Queensland's proteomics: sorghum wort runs low on amylases but high on an abundant α-glucosidase — glucose-forward fermentability explained at the protein level, and a route to better sorghum beer through the grain's own enzymes. The press summary · the paper · Verified 2026-08-25
Sorghum malt without external enzymes (2023). The Journal of Cereal Science study brewing gluten-free beer from sorghum malts mashed without added preparations — the modern test of what endogenous activity alone can deliver. The study · Verified 2026-08-25
The fonio β-amylase characterization. The enzyme itself, measured: catalytic and thermodynamic properties — the family's smallest grain carrying a barley-like enzyme profile. Open access · Verified 2026-08-25
The teff malting review. The Weihenstephan corpus's centerpiece: teff malt's amylase levels below barley, its limit dextrinase notably strong — endogenous development, quantified. Open access · Verified 2026-08-25
The quinoa malting-conditions study. Malting's effect on the pseudocereal's chemistry — the process lever on what the seed makes. The study · Verified 2026-08-25
The finger-millet malting study (2025). Open access in Scientific Reports: germination and kilning parameters tuned for industrial brewing applications — endogenous-enzyme development science, current and on a millet. Open access · Verified 2026-08-25
The kafirin obstacle. Our own mechanism page: why sorghum's protein matrix resists the enzymes the malt makes — the structural reason endogenous activity underdelivers. The page · Verified 2026-08-25
The maltose value method (2021). The measurement literature's newest entry — see Measurement & Assays. The method · Verified 2026-08-25
The proposed sorghum malt evaluation standard. This site's own proposal for what a sorghum malt specification — enzyme measures included — should contain, disclosed as ours. The proposal · Verified 2026-08-25
The Muoria comparison (1998). The Colorado State benchmark this site's own position cites: sorghum malt α-amylase at 4.63 DU against barley's 44, β-amylase under a quarter of barley's — the numbers behind "not reliable enough to plan on." The abstract · Verified 2026-08-25
The optimum-germination comparison (2013). Agu & Palmer's open-access three-grain study: diastatic power, soluble nitrogen, and amino acid development at each grain's own optimum — and the finding that barley's malt concepts don't transfer. Open access · Verified 2026-08-25
Taylor's β-amylase factors (1993). The Pretoria classic on what governs β-amylase in sorghum malt — the enzyme-specific study under three decades of everything since. The study · Verified 2026-08-25
The tropical-cereals review (2013). Taylor's 125th-anniversary survey from our sorghum and corn pages — the African industrial malting-and-brewing enzymology consolidated, open at Pretoria's repository. Open copy · Verified 2026-08-25
The beer process proteome (2018). The Queensland program's first landmark: beer's proteome tracked through brewing with extensive modification — the methods foundation under the 2023 sorghum discovery. The paper · Verified 2026-08-25
The Nigerian malting-trials review (2011). Ogbonna's JIB survey of Nigeria's sorghum malting-and-brewing development — the industrial program that made a nation's lager run on the enzymes sorghum malt could be made to yield. The review · Verified 2026-08-25
The Nigerian diastatic-power study. Malting conditions against diastatic power across three Nigerian sorghum cultivars — lot-level enzyme variation, measured and openly archived. Open copy (PDF) · Verified 2026-08-25
The calcium-regulation study. The UNN work on calcium's role in sorghum carbohydrate modification during malting — the ionic chemistry under germination's enzyme work, openly archived by the university. Open copy (PDF) · Verified 2026-08-25
The improved-varieties malting evaluation. Grain and malting properties across four recently improved sorghum varieties — the breeding pipeline's outputs tested for what their enzymes deliver, open access. Open access · Verified 2026-08-25
The finger-millet malt-quality parameters. The brewing-parameters dataset for finger millet malt — the East African brewing staple's enzyme numbers, openly archived. Open copy (PDF) · Verified 2026-08-25
The Kinshasa polyphenol study (2025). A fourth African bench enters: University of Kinshasa work showing that extracting sorghum's polyphenols before malting raises the malt's own enzyme activity — the native-enzyme ceiling lifted by preprocessing, open access. Open access · Verified 2026-08-25
The carboxypeptidase root (1979). Bamforth's early classic: a carboxypeptidase's role in solubilizing barley β-glucan — the paper where the β-glucanase corpus began, and the model for asking the same questions of gluten-free malts. The classic · Verified 2026-08-25
How the field connects — documented links between the entries above
Every connection below is documented — no inferred relationships, no speculation.
The map and the position. This page maps a field this site's own process design deliberately routes around: GFB assigns native activity no conversion job — and states exactly what evidence would change that. The directory and the doctrine meet at Ask 9. The position · the ask
Novellie to Taylor: one lineage. Sorghum enzymology's founder worked at CSIR; the field's living authority built on that foundation at Pretoria — a South African method line this site documents end to end. The CSIR methods · the Pretoria methods
One institute, four grains' enzymes. Weihenstephan's malting optimizations across millet, rice, teff, and quinoa are the same question asked four ways: how much enzyme can germination be made to yield? The teff instance
The site holds its own lot data. Three published malt analyses and a federal cultivar screening live on this site's research wing — the seed of the lot-level dataset whose absence the field's own position records name. The datasets · the screening
Barley methods, gluten-free malts. The measurement layer was built for barley, and our research wing documents where it misfits — the reason SABS 235 and the CSIR methods had to exist at all. The mismatch · the sorghum standard
The kafirin ceiling. Sorghum's endogenous enzymes underdeliver partly because of what surrounds the starch — the mechanism our kafirin page carries connects this page to the sorghum directory's protein science. The mechanism
Queensland, twice. The university anchoring our sorghum directory's brewing science produced the α-glucosidase discovery — the same institution at the field's applied and molecular ends. The discovery
Every grain page feeds this one. The malting literature on all eight grain directories is, at bottom, endogenous-enzyme science — this page is the family's cross-section, not a ninth silo. The family
Fox inside the proteomics. The alt-grains quality authority spanning three grain directories is a co-author on the α-glucosidase paper — the family's review voice and its molecular turn share a byline. The paper
The founder writes the method. Megazyme's founder co-authored the 2021 maltose-value method — the measurement industry's owner still publishing the measurement science, one entry bridging this page's assay-kit layer and its literature. The method
Agu on both wings. The same researcher who malted the gluten-free cereals at their optimums also ran the commercial-enzyme sorghum-wort studies on our external page — one career measuring what the grain makes and what the bottle must add. The malting side · the added side
From Novellie's assay to McCleary's kit. Sorghum enzymology's founder had to invent bespoke measurements; seventy years later the assay industry's founder publishes standardized ones — this page's measurement section is that single arc, documented at both ends. The CSIR methods · the modern method
The position's source is on this page. The Muoria numbers this directory lists are the same numbers this site's process position cites for why native activity can't be planned on — the doctrine and the map share a footnote. The position's citation, in context
Two Nigerian benches, two grains. Ahmadu Bello characterized fonio's β-amylase; Nsukka's brewing unit measured sorghum's diastatic development — one country carrying the endogenous-enzyme science of two of this family's grains. The fonio enzyme · the sorghum trials
Heriot-Watt on both wings. The Edinburgh school ran the optimum-germination malting comparison on this page and the commercial-enzymes wort studies on the external one — one brewing school measuring the grain's own enzymes and their replacements. The malting side
VLB, twice. The Berlin institute co-authoring rice's cultivar malting evaluation appears on our rice page and here — one German institute inside two views of the same enzyme question. The evaluation
The proposal stands on the methods shelf. This site's proposed evaluation standard is built from the same methods its research wing documents — the Measurement & Assays section and the Projects section are one effort seen from two sides. The proposal · the methods
The Pretoria school malted two grains. Dewar and Taylor's corpus runs through sorghum here and pearl millet on our millet page — one partnership carrying the endogenous-enzyme science of two family cereals. Via our millet directory
One funded study, three institutions. The Arkansas boards' money ends in a paper co-authored across the university, the federal rice center, and VLB Berlin — a funding line on this page arriving at an institution on this page, via our rice directory's flagship study. The study
The datasets practice what the survey preaches. The COA-practice research documents what commercial malt sheets omit — and this site's own published lot analyses are the counter-example, enzyme numbers included, built in public. The survey · the counter-example
Research gaps — where the field's coverage runs out
The lot-level dataset does not exist — and this site says so in governed records. No published dataset shows how endogenous activity varies across commercial gluten-free malts, lot to lot. That absence is stated in this site's own position records, and closing it is Research Ask 9 — this site's standing, unfunded ask for cultivar enzyme screening after standardized malting.
No gluten-free enzyme development standard. SABS 235 covers sorghum malt in South Africa; we have found no equivalent anywhere for any other gluten-free grain, and none in the US for any of them.
The methods are borrowed. Most measurement of gluten-free malt enzymes uses barley-calibrated methods; the documented misfits have no standards-body resolution we have found.
The molecular era has barely started. One proteomics study (2023) explains sorghum's fermentability profile at the protein level; we have found nothing comparable for millet, teff, fonio, or the pseudocereals.
Nobody funds this field as a field. Endogenous-enzyme work rides inside malting and breeding money; the screening the field most needs has no sponsor — see the honest shape of the funders section.
Run an enzyme-science program, lab, or project we should list? Entries are added on merit once verified — tell us about it.
Entries are added as they are verified, never to pad the count. A listing here is a map reference, not a citation: this directory deliberately maps the endogenous-enzyme research world — a wider circle than the specific evidence our brewing guidance is built on, which every guidance page cites directly. Corrections welcome — see Contact.