Gelatinized: Difference between revisions
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==External Links== | ==External Links== | ||
*[https://en.wikipedia.org/wiki/Starch_gelatinization Gelatinization on Wikipedia] | *[https://en.wikipedia.org/wiki/Starch_gelatinization Gelatinization on Wikipedia] | ||
*[https://www.youtube.com/watch?v=L6vYxYE1jOg Gelatinization video on Youtube] | *[https://www.youtube.com/watch?v=oiGUyvMHqM4 Starch video on Youtube] Really good explanation of gelatinization | ||
*[https://www.youtube.com/watch?v=L6vYxYE1jOg Gelatinization video on Youtube] Shows microscope video of gelatinization | |||
==HD Posts== | |||
*[https://homedistiller.org/forum/viewtopic.php?f=3&t=76216 Gelatinization chart] | |||
[[Category:Fermentation]] | [[Category:Fermentation]] | ||
[[Category: | [[Category:Mashing]] | ||
Latest revision as of 21:52, 15 December 2022
The starch is packaged as starch grains inside special storage cells until such time as it is required. The starch grains must be gelatinized before the starch can be enzymically attacked and converted into sugars in the brewhouse. Gelatinization occurs at around 65°C/149°F for barley starch, which dictates the typical conversion temperatures used by brewers. However, gelatinization occurs at higher temperatures for rice and corn, demanding that they be cooked separately and added later to the main barley malt mash.
External Links
- Gelatinization on Wikipedia
- Starch video on Youtube Really good explanation of gelatinization
- Gelatinization video on Youtube Shows microscope video of gelatinization