02 - Food Science November 30, 2009 Starch in grains with...

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Food Science November 30, 2009 Starch in grains with yeast to ethanol+CO2 Use grains to make beer Grains mature at end of the season, use leftovers to make beverages Use starch and grains to make beer Yeast cannot touch starch, starch is a complicated molecule (polymer of glucose) we le can then use starch Enzyme used to break down sugars, break it down with the amylase in our mouths, yeasts cannot break it down and thus cannot touch it Break starch down into sugars- 1 or 2 glucose simples sugars Malt = germinated barley (soaked in H2)) = source of amylase Barley thinks its going to start growin so it produces armylase Hops are a plant in the northwest Malt and hops are soaked in H20 and starch is added, the whole mixture is mashed and then fermented (saccharomyces- a yeast) After a few weeks and months you add CO2 Mashed in copper tanks Wine is much easier Acid producing bacteria causes vinegar in wine Sugar in grapes yeast to ethanl+ CO2
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02 - Food Science November 30, 2009 Starch in grains with...

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