Ming Wei
Abstract
Gelatinization characteristics of the sweet potato starch using as auxiliary for beer were studied. The optimum conditions for sweet potato's gelatinization are adding 12 times weight of water and 10 U/g of α-amylase, then gelatinizing at 80 ℃ for 20 minutes. Corresponding saccharifies rate is 77.3%.
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Gelatinization characteristics of the sweet potato starch using as auxiliary for beer were studied. The optimum conditions for sweet potato's gelatinization are adding 12 times weight of water and 10 U/g of α-amylase, then gelatinizing at 80 ℃ for 20 minutes. Corresponding saccharifies rate is 77.3%.
Key concepts: Starch gelatinization, Potato starch, Food science, Starch, Amylase, Chemistry, Mathematics, Biochemistry