Gelatinization Temperature Chart

[Twisted Brick]

Thanks for sharing TS.

[Tummydoc]

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.

Otis

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.

[bionut]

I don't understand the upper limit of the gelatinization temperature... Does it mean that a temperature bigger than the upper limit from that chart won't make the gelatinization happen faster? Yes, the gelatinization starts at a certain temperature but I believed that if you boil grains/corn, etc you would get a faster gelatinization.

[stevea]

The OP gelat chart is inaccurate. It dates to a 2009 aussie homebrewer forum, and the guy says he pulled it together from another amateur HB forum. The PDF page attached below is from "Food Chemistry" 4th Edition by Belitz, W. Grosch, P. Schieberle. Note that Rye is way off in the OP chart.

gelatinization.pdf

Gelatinization table

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[Yummyrum]

Tis this for those that can't download .

[bitter]

One thing I find.. Corn has a lower temperature listed than works well in real life. I find corn need like 30-60 minutes at clsoe to boiling. 90-95C for the best gelatinization to let the enzymes at things and best conversion.

Having the corn really fine like cornmeal helps lots to speed things up!

B

[NormandieStill]

I think the values in that table may well be for flour.

[john_bud]

The OP gelat chart is inaccurate. It dates to a 2009 aussie homebrewer forum, and the guy says he pulled it together from another amateur HB forum. The PDF page attached below is from "Food Chemistry" 4th Edition by Belitz, W. Grosch, P. Schieberle. Note that Rye is way off in the OP chart.

gelatinization.pdf

Reading the chart... the particle size for corn is in the 5-25 micron range. For reference, a human hair is 50-100 micron in diameter. So this is for highly ground super fine "flour" and not as applicable to "cracked" corn .

[PalCabral]

Big difference between unmalted Rye and Wheat and Rye malt and Wheat malt. Just beware.