History Flashcards
1
Q
What is the starch graining gelatinization range?
A
60-67c (140-153f)
2
Q
How many important amino acids have been identified?
A
20
3
Q
What role do enzymes play in chemical reactions?
A
Catalyze and accelerate at least 5000 reactions
4
Q
What are three of the five contributions of malt to brewing?
A
Source of:
Simplified carbohydrates
Lipids
Soluble proteins
Color and flavor
Filter material for wort clarification
5
Q
What is “modification”?
A
Transition of barley to a source of simplified starches, diverse enzymes, soluble protein, color and filter material
