Difference between revisions of "The Science of Mashing"

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=Enzymes=
 
=Enzymes=
  
- what is an enzyme?
+
* what is an enzyme?
- structure of an enzyme
+
* structure of an enzyme
- how does it work
+
* how does it work
- temperature affects on enzymes
+
* temperature affects on enzymes
- idealized model for enzymatic activity
+
* idealized model for enzymatic activity
- optimum temperature vs. time
+
* optimum temperature vs. time
  
 
=Starch=
 
=Starch=
  
- where it is found
+
* where it is found
- glucose and 1-4/1-6 branches  
+
* glucose and 1-4/1-6 branches  
- amylose
+
* amylose
- amylopectin
+
* amylopectin
- starch granule structure
+
* starch granule structure
  
 
=Starch conversion=
 
=Starch conversion=
  
- gelatinization
+
* gelatinization
- active enzymes
+
* active enzymes
- emzyme temperature and pH optima
+
* emzyme temperature and pH optima
- mash parameters affecting conversion
+
* mash parameters affecting conversion
  
 
=Proteins=
 
=Proteins=

Revision as of 02:33, 20 November 2008

------------- Work in progress ------------

Enzymes

  • what is an enzyme?
  • structure of an enzyme
  • how does it work
  • temperature affects on enzymes
  • idealized model for enzymatic activity
  • optimum temperature vs. time

Starch

  • where it is found
  • glucose and 1-4/1-6 branches
  • amylose
  • amylopectin
  • starch granule structure

Starch conversion

  • gelatinization
  • active enzymes
  • emzyme temperature and pH optima
  • mash parameters affecting conversion

Proteins

Other enzymes in mashing

Sources