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 Information
Pre-requisite Knowledge:
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Mashing Introduction (Mashing/Lesson1)
Learning Outcomes:
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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.