Boiling effect on starch structure

Times, hopping methods, etc

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lhommedieu

Re: Boiling effect on starch structure

Postby lhommedieu » Thu Feb 11, 2016 9:31 pm

That was probably incoherent. It's better to say that at 64C to 65C Beta is active, but not yet rapidly denaturing; Alpha is also more active than it would be at 62C. The result may be that more a- and b-limit dextrins are produced as 64C-65C than would be at 62C. Do more limit dextrins contribute to greater mouthfeel? The conventional wisdom is that they do.
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Bryan R
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Re: Boiling effect on starch structure

Postby Bryan R » Fri Feb 12, 2016 8:25 am

Much more coherent ;) . I would probably agree. However then EVG may suffer.... tradeoffs.




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