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Critical aspects of starch in brewing
C.W. Bamforth and G.P. Fox

This comprehensive review explores the structure of starch and of starch granules, the enzymology of starch synthesis and of starch degradation and the gelatinization properties of starch. It details the different types of barley starch in terms of their levels of amylose and amylopectin. The impact of starch and its hydrolysing enzymes on wort fermentability is reviewed.

Descriptors: amylases, amylopectin, amylose, analysis, fermentability, gelatinisation, interactions, limit dextrinase, starch, structure, synthesis

BrewingScience, 73 (September/October 2020), pp. 126-139