Polysaccharide: Difference between revisions
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[[File:Maltotriose.svg|thumb| | [[File:Maltotriose.svg|thumb|280px|right|Maltotriose]] | ||
During the [[mashing]] process, alpha [[amylase]] very rapidly reduces insoluble and soluble [[starch]] by splitting complex starch molecules into many shorter chains (i.e., partially [[fermentation|fermentable]] polysaccharide fractions including dextrins and maltotriose) which can be converted by beta amylase. | During the [[mashing]] process, alpha [[amylase]] very rapidly reduces insoluble and soluble [[starch]] by splitting complex starch molecules into many shorter chains (i.e., partially [[fermentation|fermentable]] polysaccharide fractions including dextrins and maltotriose) which can be converted by beta amylase. | ||
[[Category:Mashing]] | [[Category:Mashing]] | ||
[[Category:Glossary]] | [[Category:Glossary]] | ||
Revision as of 23:22, 18 October 2017
During the mashing process, alpha amylase very rapidly reduces insoluble and soluble starch by splitting complex starch molecules into many shorter chains (i.e., partially fermentable polysaccharide fractions including dextrins and maltotriose) which can be converted by beta amylase.