Critical aspects of starch in brewing

Authors

  • Charles Bamforth
  • Glen Patrick Fox

DOI:

https://doi.org/10.23763/BrSc20-16bamforth

Keywords:

amylases, amylopectin, amylose, analysis, fermentability, gelatinisation, interactions, limit dextrinase, starch, structure, synthesis

Abstract

This comprehensive review explores the structure of starch and of starch granules, the enzymology of starch synthesis and of starch degradation and the gelatinization properties of starch. It details the different types of barley starch in terms of their levels of amylose and amylopectin. The impact of starch and its hydrolysing enzymes on wort fermentability is reviewed.

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Published

2020-10-30

Issue

Vol. 73 No. 9/10 (2020): BrewingScience

Section

Articles

License

Copyright (c) 2025 BrewingScience

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

How to Cite

Bamforth, C., & Fox, G. P. (2020). Critical aspects of starch in brewing. BrewingScience, 73(9/10), 126-139. https://doi.org/10.23763/BrSc20-16bamforth