Difference between revisions of "The Science of Mashing"
From German brewing and more
| Line 3: | Line 3: | ||
=Enzymes= | =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= | =Starch= | ||
| − | + | * where it is found | |
| − | + | * glucose and 1-4/1-6 branches | |
| − | + | * amylose | |
| − | + | * amylopectin | |
| − | + | * starch granule structure | |
=Starch conversion= | =Starch conversion= | ||
| − | + | * gelatinization | |
| − | + | * active enzymes | |
| − | + | * emzyme temperature and pH optima | |
| − | + | * mash parameters affecting conversion | |
=Proteins= | =Proteins= | ||
Revision as of 02:33, 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
