Starch Conversion

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Work in progress.jpg

[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