Broadcast Date: June 23, 2021
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Questions? Contact Bryan Mowry at ASBC
Webinar Summary
Variation in cereal starch properties affects the malt gelatinisation in a mash and the fermentable sugar profile from the mash. Current malt specifications give data on extract and fermentation potential, along with diastatic power and usually alpha-amylase. But there is rarely any data on the gelatinisation temperature and the speed of gelatinisation in a mash. These two parameters are critical in understanding how quickly starch is solubilsed and, as a consequence, how the starch hydrolysing enzymes can efficiently degrade starch. Variation in the average length of amylose and amylopectin chains influence the gelatinisation temperature in a high temperature mashes. The final fermentable sugars profile, especially maltose, is positively influenced by shorter chain lengths and or lower mashing temperatures. The amylose and amylopectin chain lengths of adjuncts also influence the fermentable sugar profile. Understanding barley (and solid adjunct) starch structure could help explain when fermentations don’t go to schedule when using typical data such as wort Plato when pitching yeast.
About the Presenter
Dr. Glen Fox
University of California
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Glen Fox joined UC Davis in 2019 as the Anheuser-Busch Endowed Professor Malting & Brewing Science. He obtained his PhD from Southern Cross University, Australia, in the area of barley genetics related to barley and malt quality. Professor Fox has conducted research with some of the world's largest beer companies. His current research interests include understanding the broad composition of malt and its impact on processing and flavor. In 2018, he was elected a Fellow of the Institute of Brewing & Distilling.
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