Difference between revisions of "The Science of Mashing"
From German brewing and more
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* [http://www.rsc.org/education/teachers/learnnet/cfb/enzymes.htm] | * [http://www.rsc.org/education/teachers/learnnet/cfb/enzymes.htm] | ||
* [http://www.worthington-biochem.com/introbiochem/default.html] | * [http://www.worthington-biochem.com/introbiochem/default.html] | ||
| + | * [http://www.lsbu.ac.uk/biology/enztech/ph.html pH effects are reversible if pH shift is low] | ||
=Starch= | =Starch= | ||
Revision as of 03:16, 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
