Food Science and Biotechnology

Korean Society of Food Science and Technology (한국식품과학회)
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A New Reaction Scheme for the Starch Hydrolysis and Temperature Policy Influence during Mashing

Brandam, C.;Meyer, X.M.;Proth, J.;Strehaiano, P.;Pingaud, H.

  • Published : 20020200
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Abstract

This paper deals with the enzymatic degradation of starch during mashing for beer production. A new approach for the measure of real enzymatic activity in the mashing tank is proposed. New experiments bring to the fore connections between amylases and individual fermentable carbohydrate production. A reaction scheme for the enzymatic hydrolysis of starch is proposed. The influence of the temperature policy on starch gelatinisation, enzymatic activities, fermentable carbohydrates and dextrins production is studied. Temperature and duration saccharification rest can be adapted to control the ratio of fermentable carbohydrate to dextrin concentrations.

Keywords

References

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