Mashing
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Mashing

slide3.gif (7033 bytes) 1 Mashing-in

mixing of malt and water

2 Protein pause

release of peptides and amino acids

3 Sugar pause

release of maltose and dextrins

4 Mashing-off

degradation of residual starch, and inactivation of enzymes

Mashings are normally performed at pH 5.5 at which most malt-derived enzymes exhibit high activity. Conditions include a controlled stepwise increase in temperature that preferentially favours one enzyme over the other, eventually degrading cells walls, proteins and starch. Since the enzymes which degrade cell walls and proteins are rather heat labile, it is important for their function that mashing begins at a low temperature. Subsequent mashing at 65C, or higher, is particularly geared to control conversion of gelatinized starch into fermentable sugars using malt-derived starch degrading enzymes.

Principal mashing enzymes include (1-3,1-4)--glucanase and xylanase for cell wall degradation, endo-peptidase and carboxypeptidase for protein degradation; and amylases, limit dextrinase and a-glucosidase for starch degradation.

 

This page was last updated 06/08/99. Send comments to