Difference between revisions of "The Science of Mashing"

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(Enzymes)
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=Proteins=
 
=Proteins=
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* [http://www.rsc.org/education/teachers/learnnet/cfb/proteins.htm]
  
 
=Other enzymes in mashing=
 
=Other enzymes in mashing=
  
 
=Sources=
 
=Sources=

Revision as of 02:59, 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