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STARCH HYDROLYSIS IN MALTING AND MASHING
Author(s) -
Bertoft E.,
Henriksnäs H.
Publication year - 1983
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1983.tb04186.x
Subject(s) - mashing , starch , hydrolysis , dextrin , chemistry , food science , brewing , chromatography , fraction (chemistry) , biochemistry , fermentation
Starch hydrolysis in malting and mashing processes was studied by gel chromatography on Sepharose Cl 4B. The final molecular weight distribution of starch components in malt differs from those in barley. During malting a molecular weight fraction close to the void volume appears as an intermediate product. Minor differences in starch hydrolysis in mashes with different malts is obtained, though the final dextrin composition of the worts is similar.