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Der Verlauf des Stärkeabbaues bei der Mälzung und während des Maischens in der Bierbrauerei
Author(s) -
Holló J.,
László E.
Publication year - 1972
Publication title -
starch ‐ stärke
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.62
H-Index - 82
eISSN - 1521-379X
pISSN - 0038-9056
DOI - 10.1002/star.19720240705
Subject(s) - mashing , starch , food science , chemistry , germination , degradation (telecommunications) , diastase , amylase , botany , biochemistry , biology , enzyme , telecommunications , computer science
The Course of Starch Degradation During Malting and Mashing in the Brewery . The photometric iodine titration method was successfully applied to examine starch degradation during malting and mashing in the brewery. By this method the apparent degree of degradation as well as the changes in heterodispersity corresponding to the respective molecular weight of the starch were determined. During germination of the barley heterodispersity of starch changes but slightly. Starch degradation takes place mainly during the preparation of the malt mash. In the final part of the amylolytic period only a small amount of non degraded starch remains in the draff. During enzymatic mashing the characteristic values of the malt mash are not reached till in the last periods of the mashing process. Total degradation takes place only after swelling and gelatinization. This can be attributed to the different effect of the added α‐amylase preparation.