Cereal Chem 60:151 - 154.  |  VIEW ARTICLE
Brewers Condensed Solubles. II. Viscosity and Viscosity Reduction of Brewers Condensed Solubles by Cellulase and Beta-Glucanase.

B. R. Sebree, D. S. Chung, and P. A. Seib. Copyright 1983 by the American Association of Cereal Chemists, Inc. 

The viscosity of brewers condensed solubles (BCS) at 20% solids was reduced by removing suspended solids (7% of total solids) and treating the clarified solution with cellulase or beta-glucanase. Compared to a control of BCS at approximately 65% solids, removal of suspended solids and enzyme treatment reduced viscosity by a factor of 12-15 and 2.5-3.5, respectively. The viscosity of enzyme-thinned BCS (65% solids) was comparable to that of cane molasses (66% solids) or wood molasses (54% solids).