Gelatinization Temperatures and Why

Also see Brewing Water and Grains
Post Reply

Topic author
joshua
Gold
Gold
United States of America
Posts: 2663
Joined: 7 years ago
Region: USA & Canada
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City:

Gelatinization Temperatures and Why

Post by joshua » 3 years ago

Gelatinization Temperature Chart
Image
Starch gelatinization causes Starch to quickly break down to Amylopectin and Amylose, which are both long-chain carbohydrates.
Then Alpha-Amylase, By acting at random locations along the starch chain,
break down the long-chain carbohydrates, ultimately yielding maltotriose and maltose from Amylose,
AND maltose, glucose and "limit dextrin" from Amylopectin.

Because it can act anywhere on the substrate, Alph-Amylase tends to be faster-acting than Beta-amylase.

Beta Amylase takes Starch apart by breaking off two glucose units(maltose) at a time, from the Ends of the Starch Chain.

Source: http://en.wikipedia.org/wiki/Amylase" onclick="window.open(this.href);return false;
Last edited by joshua on 04 Nov 2014, 08:40, edited 1 time in total.
Honest Officer, I swear to Drunk, I am Not God.


bundy
Gold
Gold
Posts: 139
Joined: 3 years ago
Location: Perth, WA
Region: Please select one...
Preferred Brewing Method: Please select one from below...
City:

Post by bundy » 3 years ago

Hi Joshua, Thanks for sharing that's really useful and interesting info.

Any idea what "Small Granules" and "Large Granules" refer to?


Topic author
joshua
Gold
Gold
United States of America
Posts: 2663
Joined: 7 years ago
Region: USA & Canada
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City:

Post by joshua » 3 years ago

I think the Small Granules at Fine Crush, and Large Granules are Course crush.

Both Barley Malted

For a full read with pictures and Big words see...

http://braukaiser.com/wiki/index.php?ti ... Conversion
Honest Officer, I swear to Drunk, I am Not God.

User avatar

Lumpy5oh
Gold
Gold
Canada
Posts: 423
Joined: 4 years ago
Location: ON
Region: USA & Canada
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City: Woodstock

Re: Gelatinization Temperatures and Why

Post by Lumpy5oh » 3 years ago

Part 5 of the Beer and Wine Journal series on starches is about gelatinization.
http://beerandwinejournal.com/starch-v/#more-3794
Last edited by Lumpy5oh on 04 Nov 2014, 15:28, edited 1 time in total.
Some people are like slinkies. Not good for much, but bring a smile to your face when pushed down the stairs.

Weehoosebrewing.ga


Topic author
joshua
Gold
Gold
United States of America
Posts: 2663
Joined: 7 years ago
Region: USA & Canada
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City:

Post by joshua » 3 years ago

Good Call Lumpy,

This topic is about how gelatinization and Mash Temperature is Important for Brewing

for the entire series on gelatinization.....

Barley Starch for Brewers (I: Intro and Overview) http://beerandwinejournal.com/starch-intro/

Barley Starch for Brewers (II: Amylose) http://beerandwinejournal.com/starch-ii/

Starch for Brewers (III:Amylopectin) http://beerandwinejournal.com/starch-iii/

Barley Starch for Brewers (IV: Granules) http://beerandwinejournal.com/starch-iv/

Barley Starch for Brewers (V: Gelatinization) http://beerandwinejournal.com/starch-v/#more-3794


To read all 6 Sections on Enzymes ...Here are the Links

Enzymes for Brewers: I http://beerandwinejournal.com/enzymes-i/

Enzymes for Brewers: II (Function) http://beerandwinejournal.com/enzymes-ii/

Enzymes for Brewers: III (Review and Control) http://beerandwinejournal.com/enzymes-iii/

Enzymes for Brewers: IV ( Kinetics I — Substrate Concentration) http://beerandwinejournal.com/michaelis-menton/

Enzymes for Brewers; V (Kinetics II, Temperature) http://beerandwinejournal.com/kinetics-temp-i/

Enzymes for Brewers: VI (Enzyme Activity in the Mash) http://beerandwinejournal.com/enzymes-in-mash/
Honest Officer, I swear to Drunk, I am Not God.


pogden
Draft
Draft
Posts: 2
Joined: 5 years ago
Region: Please select one...
Preferred Brewing Method: Please select one from below...
City:

Gelatinization Temperatures and Why

Post by pogden » 3 years ago

In post #2, bundy asked what "small granules" and "large granules" refer to. I just read the first article in the Barley Starch for Brewers series; the author talks about large and small starch granules in the endosperm of the barley kernel.


Sent from my iPad using Tapatalk


Topic author
joshua
Gold
Gold
United States of America
Posts: 2663
Joined: 7 years ago
Region: USA & Canada
Preferred Brewing Method: Single-Vessel All-Grain (SVA)
City:

Post by joshua » 3 years ago

That is what we get when we Crush the Grain, instead of Grinding it....

We don't grind the Grain, as everyone Hopefully Knows
Honest Officer, I swear to Drunk, I am Not God.

Post Reply

Return to “From Mash to Lauter (Water to Sweet Liquor)”

Brewers Online

Brewers browsing this forum: No members and 3 guests