starch conversion
Amylase breaks polymers
Starch conversion is the process of breaking down starch molecules into simpler sugars, typically through enzymes or acids.
The term appears most often in brewing and distilling, where grain starches must be converted to fermentable sugars before yeast can produce alcohol: Mashing allows starch conversion to occur at controlled temperatures.
The process also matters in food science and industrial applications.
- amylaseStarch-digesting enzyme
- mashingCrushing into soft mass
- polysaccharidesMulti-unit sugar polymers
- maltaseEnzyme cleaving malt sugar
- fermentersVessels for microbial conversion
brewing · gelatinization · liquefaction · dextrins · simple sugars · hydrolysis · glucose syrup · high fructose corn syrup · baking · bioreactors · distillation · wort · beer brewing · catalysis · sweetness · whiskey · yeast · sugars
- digestionstomach acid, swallowing, digesting, chewing, digestion
- ripeningripening, maturation, softening, color change, climacteric
- bioconversionbiotransformation, cellulose breakdown, biorefining
- plant growthbloom, bud, buds, flower, fruit
- distillingdistillation, distillery, distiller, pot still, distilleries
- Maltmalt, malted barley, chocolate malt, barley malt, malting