Factors Affecting Starch Decomposition During Brewing of Beer Equipment


The factors that affect the decomposition of starch in […]

The factors that affect the decomposition of starch in the brewing process of beer equipment include: the degree of pulverization, the variety and quality of malt, the influence of saccharification temperature on the decomposition of starch, and the saccharification time.


Raw material fineness
Proper crushing is conducive to the decomposition of starch. If the beer equipment is too coarsely pulverized during the brewing process, the raw materials are not easy to absorb water, and the relative area is small, which is not conducive to the action of enzymes, resulting in incomplete decomposition of starch; if it is too finely pulverized, the raw materials are easy to agglomerate, which is also not conducive to the decomposition of starch.



Variety and quality of malt
The enzyme content of light-colored malt is usually higher than that of dark-colored malt, and the obtained wort contains more sugar and less dextrin; The more, the lower the degree of fermentation. Well-dissolved malt not only has high enzyme content, but also helps the endosperm cell wall decompose, and amylase is easy to play a role, so that the starch is completely decomposed, and the obtained wort is rich in foam, clear and transparent; the situation of poorly dissolved malt is the opposite.

The saccharification of beer equipment should be carried out under the action temperature of amylase. The action temperature of α-amylase is 72-75 degrees, and saccharification at this temperature can form more dextrin to make beer with low fermentation degree and rich dextrin; the action temperature of β-amylase is 60- 65 degrees, saccharification at this temperature can form a large amount of maltose to make beer with a higher degree of fermentation.


Brewing time
In the process of saccharification, the action of amylase is not uniform. The enzyme activity reaches a relatively large level after 15-20 minutes of saccharification. After 40-60 minutes, the enzyme activity decreases rapidly, and then the decline rate becomes slower.

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