Re: Boiling effect on starch structure
Posted: 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.
. I would probably agree. However then EVG may suffer.... tradeoffs.