Production methods from starch to sugars.
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Close Otis. Think of the starches like lengths of yarn. Typically that yarn is wadded into a tight ball, and the scissors (enzymes) can't access the inside of the ball to cut. Gelatinization opens up the tight ball and exposes more sites for the enzymes to cut the starch molecules into their sugar components.OtisT wrote:Hi Ravi,
My understanding is that Gelatinization will do two things: 1) long chain sugars (starches) will be broken down into shorter chain sugars that are one step closer to what your yeast need to feed on and 2) it softens the grains so that liquids can pass in/out of the grains so that the yeast can get to those sugars it wants to eat.
The finer the grind, the less time it takes for gelatinization to complete. I only use flaked corn so I can’t tell you how long it takes to gelatinize various grinds of corn. Using high temp enzymes can help with the success of these conversions.