Difference between revisions of "The Science of Mashing"
From German brewing and more
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'''''------------- Work in progress ------------''''' | '''''------------- 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= | ||
Revision as of 02:32, 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
