The factors that affect the decomposition of starch in the brewing process of beer equipment include: the degree of pulverization, the variety and quality of malt, the influence of saccharification temperature on the decomposition of starch, and the saccharification time.

The concept of mashing: using various hydrolytic enzymes (or external enzyme preparations) contained in malt, under suitable conditions (temperature, pH value, time), the insoluble macromolecular substances in malt and auxiliary materials are gradually decomposed into low-soluble polymers. Molecular

In a way, mashing is the natural progression of malting. Both act to take a raw ingredient (barley or malt) and through enzymatic processes reduce the material into sugars that are consumable by yeast. You may be surprised to think of malting as producing sugars, but this is exactly what occurs in t