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Resistant Starch Formation in Grain Distillery Mashes *
Author(s) -
Jameson R. P. M.,
Palmer G. H.,
Spouge J.,
Bryce J. H.
Publication year - 2001
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.2050-0416.2001.tb00073.x
Subject(s) - food science , chemistry , starch , resistant starch , residue (chemistry) , brewing , filter paper , chromatography , biochemistry , fermentation
Research based on wort separation problems in a grain distillery indicated that prolonged holding of cooked maize caused the production of significant quantities of resistant starch, which was mainly present in the fine mash solids. Mashes containing resistant starches were difficult to filter and this filtration difficulty did not reflect differences in β‐glucan content or clear wort viscosities. The conversion efficiency and fermentability of the worts from slow‐filtered mashes were reduced. The resistant starch material was associated with a white residue, which was soluble in dilute alkali but not in hot water, and stained positively for starch in alkaline solution but not in water.