Assessment of legume starches to determine rheological characteristics relevant to alcohol production

<p>In the production of any alcoholic beverage you must understand the starch present and how to degrade it (via gelatinisation, liquefaction and saccharification) to simple sugars that are usable by yeast. &nbsp;Through using a RVA and a new rheometer method the gelatinisation temperature of a raw materials starch has been identified. &nbsp;This is the point where starch granules have become swollen with water and burst open to release their starch into solution thus making it available for enzymatic breakdown. &nbsp;This temperature point is specific to the raw material being used and is critical in producing a fermentable feedstock. &nbsp;This method can further be used to assess the success of different enzyme additions on starch breakdown; with a decrease in viscosity indicating successful enzymatic breakdown.</p> <p>Samples are milled to produce a fine grist. &nbsp;A fixed amount of the grist is then used to form a slurry with a calculated weight of water and run on a pre-set rheometer programme. &nbsp;The programme consists of an initial rapid stir followed by continuous stirring as temperature is increased, held, then decreased. The rheometer software then produces a chart output of the viscosity over time from which conclusions such as starch gelatinisation temperature, enzyme activity etc can be drawn.</p>