Brewing Science in the Chemistry Laboratory: A "Mashing" Investigation of Starch and Carbohydrates

Michael W. Pelter and Jennifer McQuade
Department of Chemistry and Physics, Purdue University Calumet, Hammond, IN 46323-2094
J. Chem. Educ., 2005, 82 (12), p 1811
DOI: 10.1021/ed082p1811
Publication Date (Web): December 1, 2005

Abstract

In brewing science, "mashing" involves steeping malted barley in hot water. This activates the enzymes to breakdown the starch into simple sugars. The spent grains are then separated from the sweet wort. This experiment is an investigation of the chemistry and processes involved in mashing. Crushed malted barley is mixed with hot water and the progress of the reaction is monitored by using a simple iodine test for starch. This offers a very interesting way to study the enzymatic hydrolysis of starch.

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  • Received: August 03, 2009

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