Difference between revisions of "The Science of Mashing"
From German brewing and more
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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
