Lesson 5 - Adjunct Composition and Application SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 (Adjunct Composition and Application) and determine the level to which you have attained the expected outcomes.
Suggested Response - Q4
**You get a phone call from a brewhouse operator saying that there is something wrong with the cereal cooker; the cereal looks like very thick porridge. The previous brew, using the same raw materials, had no issues. When you investigate and look at the brewing documentation, you notice that an ingredient/s was/were left out. What is missing?
Response:
We know that the consistency in the cereal cooker is like porridge. However, the fact that the operators are concerned about it shows that the consistency is too thick, compared to what we would normally expect. Enzymes play an essential role in reducing the viscosity of the contents of the cereal cooker. Therefore, we can assume that the barley malt (supplying the 
- and 
-amylase to convert the starch), or exogenous -amylase (to break down starch and reduce viscosity) and the -glucanase (heat stable -glucanase to break down cell wall material in the cooker) was not added. The starch underwent the gelatinisation phase, but as there were no enzymes to break down the starch chains, this resulted in a thick, porridge-like texture.