Difference between revisions of "The Science of Mashing"
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The article [[Enzymes]] explains the dynamics of enzymatic reactions. In particular how parameters like sunbstrate concentration, enzyme concentration, temperature and time affect the speed of the enzymatic reaction and the amount of product that is produced. | The article [[Enzymes]] explains the dynamics of enzymatic reactions. In particular how parameters like sunbstrate concentration, enzyme concentration, temperature and time affect the speed of the enzymatic reaction and the amount of product that is produced. | ||
* [[Enzymes]] | * [[Enzymes]] | ||
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| + | =Starch= | ||
| + | |||
| + | * where it is found | ||
| + | * glucose and 1-4/1-6 branches | ||
| + | * amylose | ||
| + | * amylopectin | ||
| + | * starch granule structure | ||
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| + | =Starch conversion= | ||
| + | |||
| + | * gelatinization | ||
| + | * active enzymes | ||
| + | * emzyme temperature and pH optima | ||
| + | * mash parameters affecting conversion | ||
| + | |||
| + | =Proteins= | ||
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| + | * [http://www.rsc.org/education/teachers/learnnet/cfb/proteins.htm] | ||
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| + | =Other enzymes in mashing= | ||
| + | |||
| + | =Sources= | ||
| + | |||
| + | ==Enzymes== | ||
Revision as of 15:18, 6 December 2008
The article Enzymes explains the dynamics of enzymatic reactions. In particular how parameters like sunbstrate concentration, enzyme concentration, temperature and time affect the speed of the enzymatic reaction and the amount of product that is produced.
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
