On food and cooking the science and lore of the kitchen ( PDFDrive ) 1404

completedbyrunningthewortoffthesolid
remainsofthemalt,whicharethenrinsed
withhotwater—“sparged”—toremove
someremainingextractablematerialsbefore
beingdiscarded.
Mashingaccomplishesseveralpurposes.
Aboveall,itgelatesthestarchgranulesand
allowsthebarley’senzymestobreakdown
longstarchmoleculesintoshortersugar
chainsandsmallfermentablesugars,and
proteinsintofoam-stabilizingamino-acid
chainsandfermentablesingleaminoacids.
Anditextractsallthesesubstances,along
withcolorandflavorsubstances,fromthe
grainparticlesandintothewater.
Becausethedifferentenzymesworkfastest
atdifferenttemperatures,thebrewercan
adjusttheratiooffermentablesugarstosugar
chains,andaminoacidstoamino-acidchains,
byvaryingthetemperatureandtimeof
mashing.Bythismeanshecontrolsthebeer’s
finalbody,andthestabilityofitsfoam.Fully


85%ofthecarbohydrateinmaltisstarch.In
theliquidwort,70%ormoreisintheformof
varioussugars,mainlythetwo-glucosesugar
calledmaltose.Mostoftheremaining
carbohydrates,5to25%ofthedissolved
solids,aretheso-calleddextrins,orsugar
chainsoffromfourglucoseunitstoafew

hundred,whichgettangledupwitheach
other,impedethemovementofthewater,and
soprovideafull-bodiedconsistencytothe
wortandbeer.Thedextrinsandamino-acid
chainswillalsoslowthedrainingoffluid
fromthebubblewallsofthebeerfoam,andso
contributetoitsstabilityintheglass.
Cereal Adjuncts Making the wort with
nothing but barley malt and hot water is the
standard method in Germany, and in many
U.S. microbreweries. In most large breweries
in the United States and elsewhere, unmalted
“adjunct” sources of carbohydrate — ground
orflakedrice,corn,wheat,barley,evensugar