STARCH HYDROLYSIS IN MALTING AND MASHING
Open Access
- 8 July 1983
- journal article
- research article
- Published by Chartered Institute of Brewers and Distillers in Journal of the Institute of Brewing
- Vol. 89 (4) , 279-282
- https://doi.org/10.1002/j.2050-0416.1983.tb04186.x
Abstract
Starch hydrolysis in malting and mashing processes was studied by gel chromatography on Sepharose Cl 4B. The final molecular weight distribution of starch components in malt differs from those in barley. During malting a molecular weight fraction close to the void volume appears as an intermediate product. Minor differences in starch hydrolysis in mashes with different malts is obtained, though the final dextrin composition of the worts is similar.Keywords
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