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Learn about the materials, variables and methods of mashing grains to produce wort for alcoholic beverages. Find out how malted barley, base malt, specialty malts, nitrogen content, diastatic power, color and modification affect the flavor and character of beer and whisky.
Starch gelatinization is a process of breaking down of intermolecular bonds of starch molecules in the presence of water and heat. Learn about the processes, factors, and applications of starch gelatinization, as well as retrogradation and pregelatinized starch.
Amylase is an enzyme that catalyses the hydrolysis of starch into sugars. There are different types of amylase, such as α-amylase, β-amylase and γ-amylase, that act on different parts of the starch chain and have different sources and optimum conditions.
Treat yourself to this chickpea potpie, featuring 10 grams of fiber enveloped in a fragrant blend of spices and a creamy coconut milk-based sauce.
The first step in the production of high-fructose corn syrup is the treatment of cornstarch with α-amylase, which cleaves the long starch polymers into shorter chains of oligosaccharides. An α-amylase called "Termamyl", sourced from Bacillus licheniformis, is also used in some detergents, especially dishwashing and starch-removing detergents ...
By the end of the 20th century, the corn was near extinction. The last farmer to cultivate the crop had passed away, leaving only two ears to fellow South Carolina farmer and seed enthusiast Ted ...
Mashing is the process of combining ground grains with water and heating them to break down the starch into sugars. Learn about the methods, enzymes, temperatures, and vessels involved in mashing.
Cornstarch is typically used in baking, but the pantry item goes way beyond that. Did you know that you can also use cornstarch to clean common household items? It can help remove carpet stains ...