Difference between revisions of "Starch Conversion"
From German brewing and more
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[Shetty, 2006]: | [Shetty, 2006]: | ||
| − | + | * gelatinization: heating in excess water, endothermic reaction, loss of crystalline order | |
| − | + | * irreversible w/r to the shape of the granule | |
| − | + | * amylopecting and amylose may form new structures when cooled down -> retrogradation | |
| − | + | * during heating -> swelling to up to 30x its weight. reversible process | |
| − | + | * retrogradation is cause for hard stale bread | |
Revision as of 03:09, 7 January 2009
[Shetty, 2006]:
- gelatinization: heating in excess water, endothermic reaction, loss of crystalline order
- irreversible w/r to the shape of the granule
- amylopecting and amylose may form new structures when cooled down -> retrogradation
- during heating -> swelling to up to 30x its weight. reversible process
- retrogradation is cause for hard stale bread
- gelatinization
- active enzymes
- emzyme temperature and pH optima
- mash parameters affecting conversion
References
- [Valclavik] Vickie A. Valclavik, Elizabeth W. Christian, Essentials of Food Science, Third Edition, Springer
- [Champe] Pamela C, Champe, Richard A. Harvey, Denise R. Ferrier, Biochemistry, Lippincott's Illustrated Reviews
- [Kunze, 2007] Wolfgang Kunze, Technologie Brauer und Maelzer, 9. Auflage, VLB Berlin
- [Narziss, 2005] Prof. Dr. agr. Ludwig Narziss, Prof. Dr.-Ing. habil. Werner Back, Abriss der Bierbrauerei, Technische Universitaet Muenchen (Fakultaet fuer Brauwesen, Weihenstephan). WILEY-VCH Verlags GmbH Weinheim Germany, 2005
- [Donald, 2004] A. M. Donald, Understanding Starch Stucture and Functionality, Chapter 5 in Starch in Food: Structure, Function and Applications By Ann-Charlotte Eliasson, CRC Press, 2004
- [Shetty, 2006] Kalidas Shetty, Food Biotechnology, CRC Press, 2006
