Difference between revisions of "Starch Conversion"
From German brewing and more
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[[Image:Work_in_progress.jpg]] | [[Image:Work_in_progress.jpg]] | ||
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| + | [Shetty, 2006]: | ||
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| + | - 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 | ||
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* gelatinization | * gelatinization | ||
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* emzyme temperature and pH optima | * emzyme temperature and pH optima | ||
* mash parameters affecting conversion | * mash parameters affecting conversion | ||
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| + | =References= | ||
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| + | :[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 | ||
Revision as of 03:08, 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
