Lesson 2 - Mashing Biochemistry
This lesson deals with the biochemical aspects of mashing. We will meet the main substrates and the enzymes that break them down. We will learn what enzymes are, how they operate and how they are affected by the environment of the mash. Finally, we will cover how starch is gelatinised, liquefied and saccharified to make a wort with the desired sugar spectrum.
Lesson Sign-off
This lesson dealt with the biochemical aspects of mashing. We met the main substrates and the enzymes that break them down. We learned what enzymes are, how they operate and how they are affected by the environment of the mash. Finally, we covered how starch is gelatinised, liquefied and saccharified to make a wort with the desired sugar spectrum.
You should now be able to:
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Describe the key mashing substrates.
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Explain the nature and function of key enzymes; explain how they affect their substrates.
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Understand how mashing biochemistry affects successful mashing.
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Describe the production, purpose and uses of exogenous enzymes.
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Describe the gelatinisation, liquefaction and saccharification of starch.
A self-assessment lesson will now follow. This will give you the opportunity to determine the level to which you have met these learning outcomes.