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THE INFLUENCE OF GRAIN COMPONENTS ON INFUSION MASH PERFORMANCE
Author(s) -
Muller Robert
Publication year - 1991
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.2050-0416.1991.tb01056.x
Subject(s) - maltose , starch , nitrogen , chemistry , food science , carbohydrate , isothermal process , water activity , water content , chromatography , biochemistry , sucrose , organic chemistry , thermodynamics , physics , geotechnical engineering , engineering
The conversion of malt starch depends on the availability of water in the mash. At liquor to grist ratios of 3:1 or more, conversion is independent of the quantity of water present. At liquor to grist ratios of 2:1 or lower the amount of starch converted is proportional to the amount of water present. The presence of other water‐binding molecules, such as maltose, beta‐glucan, or pentosan increases the water dependence of the mash. The presence of protein per se does not affect water availability. However, since the starch content of grain is inversely proportional to the nitrogen level, low nitrogen malts require more water for complete conversion than those with higher nitrogen. The effective gelatinization of an isothermal adjunct mash may also depend on the amount of water available.