Starch Conversion

[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