Paper on Limit Dextrinase
Moderator: Brandon
-
- Braumeister
- Posts: 882
- Joined: Tue Oct 13, 2015 9:27 pm
Paper on Limit Dextrinase
-German Brewing Founder-
- Owenbräu
- German Brewing
- Posts: 1196
- Joined: Tue Dec 22, 2015 8:23 pm
Re: Paper on Limit Dextrinase
I knew there had to be more to limit dextrinase. I never could understand how the enzyme that was responsible for breaking up amylopectin (80% of the total starch in barley!) branches hit its optimum so far below gelatinization and saccharification temps. Yet another reason to hochurz mash
- The best do the basics better -
Re: Paper on Limit Dextrinase
The CW has been that the actions of limit dextrinase takes place at lower temperatures, as stated above; if it survives the higher temperatures that occur during the first rest (and within a specific band of pH), does this mean that its actions on limit dextrins left over from alpha and beta will result in a higher fermentability?
Who is online
Users browsing this forum: No registered users and 2 guests