3- Preparing Raw Materials Containing Complex Carbohydrates Flashcards

1
Q

Complex carbohydrates

A

Grains, potatoes, agave, starch & fructans, long chains of sugar (glucose or fructose), more stable way for plants to store sugars

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2
Q

Starch

A

In all grains (barley, corn, wheat, rye, rice, sorghum), potatoes, formed in plant cells by bonding glucose molecules, as bond forms, a molecule of water released, can contain 10’s of 1000’s of glucose molecules, wrapped into tight granules for easier storage

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3
Q

Starch conversion

A

3 elements: modification, gelatinisation, enzymatic hydrolysis

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4
Q

Modification

A

Only for grains, starch granules not stored in living cells, kept in 3-D protein net, needs to be broken down to release starch granules

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5
Q

Gelatinisation

A

Starch granules insoluble but if exposed to water over a period of time, they start to unravel & become soluble in water, can be sped up with heat

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6
Q

Enzymatic hydrolysis

A

Once starch granules unraveled enzymes needed to break them into individual glucose molecules, enzymes not used up or destroyed so small amount needed, speed is temp dependent, inactive if too cold, effectiveness increases with rise in temp, all have optimum temp, if too high become ineffective or can be destroyed

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7
Q

Enzymes

A

Catalysts that start reactions that might not otherwise happen or speed up rate of reactions

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8
Q

Hydrolysis

A

To break each bond between individual glucoses in starch, a molecule of water is required

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9
Q

Amylase

A

Enzymes required to break up starch

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10
Q

Cereal plant

A

Grow from a grain, die in a single year, flowers & seed (grains), contain embryonic plant with store of starch to feed on

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11
Q

Husk

A

Hard outer covering, protects

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12
Q

Bran

A

Different layers, for barley has important role in creation & release of enzymes

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13
Q

Germ

A

Part that grows into new plant when conditions warm & damp, germination

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14
Q

Endosperm

A

Where starch granules stored, grain ripens & starch granules secured in 3-D protein net

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15
Q

Making green malt

A

1- grain is dormant
2- initial phase when grain swells with water
3- 1st visible signs of growth, root emerges
4- roots clearly id’ed, growth halted, modification completed & amylase enzymes released, roots removed

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16
Q

Glucose to starch to glucose

A

1- plant bonds up to 20,000 glucose molecules releasing water
2- plant rolls up large starch molecules into tight granules & stores them in protein net
3- modification- protein net broken by enzymes or heat
4- gelatinisation- heat used to unravel starch molecules making them soluble
5- enzymatic hydrolysis- amylase helps water react with glucose in starch, breaking bonds, no limit to # of times enzyme performs this task

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17
Q

European traditions for converting starch

A

Malting, relies on enzymes from barley (endogenous enzymes)

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18
Q

Making a sugary liquid from barley

A

2 stages:
1- malting (modification takes place)
2- milling & mashing (gelatinisation & enzymatic hydrolysis occur)

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19
Q

Malting

A

Tricks grain into starting to grow (germination), warm location, soak with water, drained & soaked again several times, grain swells, shoots & roots appear, constantly turned, stops root from knotting together, releases heat generated & keeps at constant temp, ensure all grown at same rate

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20
Q

Green malt

A

Growth continues, roots as long as grain

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21
Q

Kilning

A

Growth stopped, heated & dried (warm, dry air), modification & enzyme release needs to be complete before kilning

  • If too early- protein structure not broken down & difficult for enzymes to access, may not be enough enzymes
  • If too late- too much starch consumed by plant while growing, reducing amount of sugar available
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22
Q

Malted barley

A

Once dried any attached roots removed, stored in cool, dry conditions, can store for several months

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23
Q

Milling

A

Cracks open grains creating grist, makes starch more accessible for mashing

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24
Q

Grist

A

Particles of various sizes, from large husk fragments to flour

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25
Q

Mashing

A

Starch in barley 1st gelatinised & then enzymatic hydrolysis, grist mixed with warm water, temp control is key: too high- enzymes can be destroyed, too low- enzymes work too slowly & conversion may not complete

26
Q

Optimal Temperature for Mashing

A

63-64 C, 145- 147 F, optimal for gelatinisation of starch & for enzyme efficiency

27
Q

Wort

A

After 1 hour most starch converted to sugar, sweet liquid (wort) drained, husk held back & act as filter for remaining solids, wort cooled & sent to fermenter

28
Q

Sparging

A

Solids separated from wort sprayed with hot water min 2x, flushes out remaining starch or sugars, also sent to fermenter, hot water ensures all remaining starch is gelatinised

29
Q

Fermenter

A

Starch to sugar conversion rarely fully complete, continues during fermentation, wort vulnerable to spoilage so risk of waiting too high

30
Q

Distiller’s malt

A

Malt of choice in Scotland, pale, min amount heat used, ensures all enzymes & starch preserved, maximizes yield of alcohol

31
Q

More heat during malting

A

Grains darker, develop caramel & nutty flavours, extremely high heat creates roasted, chocolate aromas, can destroy enzymes, can also change starch so it can’t be converted into sugar, used by brewers, some distillers use for extra dimension of flavour

32
Q

Other grains

A

Rare to be malted, usually milled & cooked in water before being mixed with malted barley or enzymes

33
Q

Cooking grains

A

Batch process, atmospheric pressure or in pressurized ovens with slightly higher temps

34
Q

Cooking achieves 2 things

A

1- heat breaks up protein net in endosperm

2- gelatinises starch granules

35
Q

Operational temperature of cooker

A

Depends on grains, starch granules in different species have slightly different structures, if using > 1 grain then temp needs to be dropped, grain with highest gelatinisation temp always added 1st, lowest last

36
Q

Temperature after cooking

A

Dropped to 64 C (147 F)

37
Q

Conversion of all starches

A

Malted barley added (small % of the mash), special varieties produce high levels of enzymes to make sure conversion not too slow (decreases risk of spoilage), wort drained after 1 hour & sparged as required, usually drained before conversion complete

38
Q

Other sources of enzymes

A

Can supplement or replace malted barley with exogenous enzymes, nearly all animals, bacteria & fungi produce amylase enzymes, use controlled by local laws, not allowed in Scotch but American whiskey can use

39
Q

Enzymes from fungi

A

Grown in controlled conditions on starchy material, release enzymes that are harvested, packaged & sold

40
Q

Potatoes

A

Have to be cooked, no equivalent to malting, sequential process controlled by individual cells working cooperatively, can’t release all enzymes in one go

41
Q

Cooking Potatoes

A

Pressurized steam oven, breaks down the potatoes’ cells releasing starch, then gelatinised, once completely broken up & mixed with water, temp dropped to 64 C (147 F), enzymes added

42
Q

Europe

A

Traditionally malted barley added, now commercial enzymes used

43
Q

Japan

A

Traditionally & currently use koji

44
Q

Asian traditions for converting starch

A

Malted barley imported to Asia (Japan) in early C20th

45
Q

Filamentous fungi

A

Enzymes made by filamentous fungi or occasionally bacteria, used in production of baiju, shochu & soju

46
Q

3 stages

A

1- raw material containing starch (grain) steamed to gelatinise starch
2- selected fungi (or bacteria) grown on small amount of starchy material, secrete amylase enzymes as they grow, also release enzymes needed for modification
3- starchy material (full of enzymes) mixed with larger amount of raw material containing gelatinised starch, various fungal enzymes undertake both modification & enzymatic hydrolysis

47
Q

Parallel fermentation

A

Starch to sugar conversion happens during alcoholic fermentation

48
Q

Growing filamentous fungi

A

Can be grown from seeds (spores) or existing active population, need warmth & humidity, produce long, branching filaments that spread through starch, different enzymes secreted through filaments, some are amylases- to digest material they are growing through to break it down into nutrients, including fermentable sugars, fungi then absorb nutrients through filaments for energy

49
Q

If grains used

A

Some fungal enzymes can complete any modification not done during cooking

50
Q

Aim

A

Not concerned with how much sugar they consume, aim to create just enough enzymes then stop fungal growth by cooking & drying

51
Q

China & Korea

A

Made into solid cake
China- qu
Korea- nuruk

52
Q

Japan

A

Fungi grown on individual cereal grains or small pieces of sweet potato, koji

53
Q

Fructans

A

Complex carbohydrates made of fructose, made by many plants, ex agave, molecules smaller than starch molecules, found in different configurations

54
Q

Inulin

A

One configuration of fructans, agave has other types of fructans

55
Q

Hydrolysis

A

Same reaction to break fructans into fermentable sugars, 1 water molecule needed to separate individual sugars, agave plant does this using enzymes, distillers don’t need to use enzymes, just need to cook fructans

56
Q

Fructan conversion

A

Agave stores fructans in large, central core protected by spiky leaves, harvested by hand

57
Q

Pina

A

Roots & leaves cut away leaving solid core

58
Q

Cooking pinas

A

Achieves 2 things:
1- converts fructans into sugar
2- weakens & softens pinas structure, degrades cell walls, breaks some cells open, pina is soft & pliable

59
Q

Aguamiel

A

Sugar that drains out of cooked pinas

60
Q

Crushing & milling

A

Most sugar extracted, squeezes out sweet liquid from broken down cells, breaks up other cells to release contents, crushed fibres washed through with water

61
Q

Cooking extracted juice

A

Some pinas not cooked, processed in diffuser, pinas shredded & mixed with hot water & sometimes small amount of strong acid, creates liquid full of fructans, liquid cooked to create fermentable sugars