Difference between revisions of "The Science of Mashing"

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(Enzymes)
(Enzymes)
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* [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]
 
* [http://www.lsbu.ac.uk/biology/enztech/ph.html pH effects are reversible if pH shift is low]
 +
* [http://www.lsbu.ac.uk/biology/enztech/temperature.html the effect of temperature on enzymes]
  
 
=Starch=
 
=Starch=

Revision as of 03:23, 22 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