Booner's Casual Corn Iodine Question

[Still Life]

Booner's Casual All Corn:
When does starch to sugar conversion take place enough to see it in an iodine test?
After hi-temp amylase, beta-amylase, or is it just an undefinable point?

[res]

Booner's Casual All Corn:
When does starch to sugar conversion take place enough to see it in an iodine test?
After hi-temp amylase, beta-amylase, or is it just an undefinable point?

The iodine test detects the presence of any starch until it's been fully converted. The length of time that conversion takes would depend on a number of factors including:
Temperature
Volume of mash to enzyme ratio
Mixing amounts
And so on...
Hope that helps.

[Still Life]

Yes, res, exactly answers my question.

Seeing the magic of that first enzyme's affect prompted the question.

Thank you very much.

[res]

The conversion process is one of my favorites as well. My kids didn't believe me when first I told them this huge pot of mashed grains would be sweet as candy in a few hours.
Not so surprising there sceptical, I told them my mash paddle was a normal size wooden spoon I got when last in giant land.

[Badmotivator]

Booner's Casual All Corn:
When does starch to sugar conversion take place enough to see it in an iodine test?
After hi-temp amylase, beta-amylase, or is it just an undefinable point?

Just a couple of days ago I was doing an All-Corn w/ enzymes. I had cooked the cracked corn a while and mixed in the hi-temp alpha for a while, and I was going to demonstrate the iodine test color change to someone (expecting starch-positive), and it actually showed starch-negative.

I would love to hear a more knowledgable person either corroborate or correct me, but here is my hypothesis: the hi-temp alpha breaks the gelatinized starch into polysaccharides that are small enough that they don't produce a positive iodine result, but large enough to be unfermentable. You still oughta add the beta to chop those polysaccharides down further, making them more fermentable, even though the iodine says there is no starch left.

[JoeyZR1]

Booner's Casual All Corn:
When does starch to sugar conversion take place enough to see it in an iodine test?
After hi-temp amylase, beta-amylase, or is it just an undefinable point?

Just a couple of days ago I was doing an All-Corn w/ enzymes. I had cooked the cracked corn a while and mixed in the hi-temp alpha for a while, and I was going to demonstrate the iodine test color change to someone (expecting starch-positive), and it actually showed starch-negative.

I would love to hear a more knowledgable person either corroborate or correct me, but here is my hypothesis: the hi-temp alpha breaks the gelatinized starch into polysaccharides that are small enough that they don't produce a positive iodine result, but large enough to be unfermentable. You still oughta add the beta to chop those polysaccharides down further, making them more fermentable, even though the iodine says there is no starch left.

when I did the Booner's my iodine tested negative also after the hi temp went in also. But I still did the low temp rest afterwards.


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[der wo]

Just a couple of days ago I was doing an All-Corn w/ enzymes. I had cooked the cracked corn a while and mixed in the hi-temp alpha for a while, and I was going to demonstrate the iodine test color change to someone (expecting starch-positive), and it actually showed starch-negative.

I would love to hear a more knowledgable person either corroborate or correct me, but here is my hypothesis: the hi-temp alpha breaks the gelatinized starch into polysaccharides that are small enough that they don't produce a positive iodine result, but large enough to be unfermentable. You still oughta add the beta to chop those polysaccharides down further, making them more fermentable, even though the iodine says there is no starch left.

Yes. it's right. But normally you use glucosidase not beta-amylase to chop the polys down.
Btw don't expect to get a good iodine test with malted barley in such a short time.

[Still Life]

But normally you use glucosidase not beta-amylase to chop the polys down.

My bad assumption that it was called Beta- ... mine is indeed Amyloglucosidase