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I mentioned the enzymes in the outer coating of the Malt.

Alpha and Beta Amylase are the two most important enzymes present in Pale Malt.

Alpha Amylase attacks the starch and makes Dextrins, effectively just roughly chopped starch molecules 4 or more glucose molecules in length.

Beta Amylase attacks the starch and the dextrins to make Maltose, which is simply two glucose molecules stuck together.

Biology lesson over, cue chemistry lesson.