Resistant starch formation in grain distillery mashes

R. P M Jameson, G. H. Palmer, J. Spouge, J. H. Bryce

    Research output: Contribution to journalArticle

    2 Citations (Scopus)

    Abstract

    Research based on wort separation problems in a grain distillery indicated that prolonged holding of cooked maize caused the production of significant quantities of resistant starch, which was mainly present in the fine mash solids. Mashes containing resistant starches were difficult to filter and this filtration difficulty did not reflect differences in ß-glucan content or clear wort viscosities. The conversion efficiency and fermentability of the worts from slow-filtered mashes were reduced. The resistant starch material was associated with a white residue, which was soluble in dilute alkali but not in hot water, and stained positively for starch in alkaline solution but not in water.

    Original languageEnglish
    Pages (from-to)3-10
    Number of pages8
    JournalJournal of the Institute of Brewing
    Volume107
    Issue number1
    Publication statusPublished - 2001

    Keywords

    • Cereal
    • Filterability
    • Grain distilling
    • Resistant starch

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