I. CONDITIONS OF MASHING AND CARBOHYDRATE COMPOSITION OF THE WORT

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Abstract
Experimental mashings of ungerminated barley and 5–10% of malt with addition of the debranching enzyme pullulanase have been carried out. Worts with high attenuation are obtained in good yield. Of the fermentable sugars, there is less glucose, and more maltose and maltotriose than normally observed. The dextrin pattern is different from, but not necessarily inferior to, that traditionally seen. The worts resulting from the action of pullulanase are deprived of the dextrins with 8–14 glucose units, whereas the amounts of dextrins with 4–6 glucose units are close to those normally observed. The pullulanase preparations used are accompanied by proteolytic activity. It is suggested that debranching enzymes such as pullulanase offer an alternative choice of carbohydrases to be used in brewing from unmalted cereals.