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Amylolytic process or amylolysis is the conversion of starch into sugar by the action of acids or enzymes such as amylase. [1]Starch begins to pile up inside the leaves of plants during times of light when starch is able to be produced by photosynthetic processes.
In some historic methods of producing alcoholic beverages, the conversion of starch to sugar starts with the brewer chewing grain to mix it with saliva. [5] This practice continues to be practiced in home production of some traditional drinks, such as chhaang in the Himalayas, chicha in the Andes and kasiri in Brazil and Suriname.
In all glucose polymers, from the native starch to glucose syrup, the molecular chain ends with a reducing sugar, containing a free aldehyde in its linear form. As the starch is hydrolysed, the molecules become shorter and more reducing sugars are present. Therefore, the dextrose equivalent describes the degree of conversion of starch to dextrose.
Crude starch is processed on an industrial scale to maltodextrin and glucose syrups and fructose syrups. These massive conversions are mediated by a variety of enzymes, which break down the starch to varying extents. Here breakdown involves hydrolysis, i.e. cleavage of bonds between sugar subunits by the addition of water. Some sugars are ...
Cornstarch is converted into sugar to make regular corn syrup, but additional enzymes are then added. These enzymes turn some of the basic glucose molecules into fructose and makes the product ...
Rice grain starches converted to sugar by the mold Aspergillus oryzae. Fermented: Rice wines (including sake) Liquors: Baijiu, soju, and shōchū; Sugarcane product molasses. Liquors: Rum; In all cases, fermentation must take place in a vessel (e.g. a fermentation lock) that allows carbon dioxide to escape and prevents outside air from coming in.
Storing potatoes in the fridge causes the starch to convert to sugar, which alters the taste and texture. Potatoes will stay fresh for several months in a cool pantry. If the potato begins to ...
Starch is converted into glucose during digestion, and glucose is the form of sugar that is transported around the bodies of animals in the bloodstream. Although in principle there are two enantiomers of glucose (mirror images one of the other), naturally occurring glucose is D-glucose.