dextrins

Most of the remaining carbohydrates, 5 to 25% of the dissolved solids, are the so-called dextrins, or sugar chains of from four glucose units to a few hundred, which get tangled up with each other, impede the movement of the water, and so provide a full-bodied consistency to the wort and beer.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Most of the remaining carbohydrates, 5 to 25% of the dissolved solids, are the so-called dextrins, or sugar chains of from four glucose units to a few hundred, which get tangled up with each other, impede the movement of the water, and so provide a full-bodied consistency to the wort and beer.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Various methods of fractionation are similarly available, chiefly the precipitation of the intermediate 'dextrins' by alcohol.

Researches on Cellulose 1895-1900 C. F. Cross

The Finished Beer In the end, brewing has transformed the dry, tasteless barley grain into a bubbly, bitter, acidic liquid its pH is about 4 that is 90% water, 1 to 6% alcohol, and between 2 and 10% carbohydrates, mainly the long-chain dextrins that provide body.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The dextrins and amino-acid chains will also slow the draining of fluid from the bubble walls of the beer foam, and so contribute to its stability in the glass.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The Finished Beer In the end, brewing has transformed the dry, tasteless barley grain into a bubbly, bitter, acidic liquid its pH is about 4 that is 90% water, 1 to 6% alcohol, and between 2 and 10% carbohydrates, mainly the long-chain dextrins that provide body.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

The dextrins and amino-acid chains will also slow the draining of fluid from the bubble walls of the beer foam, and so contribute to its stability in the glass.

On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

Enzyme sources for African traditional beer brewing are mostly germinated sorghum and millet varieties, whereas sorghum and millet malts possess adequate diastatic power with alfa-amylase, resulting in poor conversion of dextrins into maltose (10).

1 Upgrading Traditional Biotechnological Processes 1992

Following depletion of the fermentable sugars, it is able to utilize dextrins from the corn.

1 Upgrading Traditional Biotechnological Processes 1992

Starch - in certain countries, notably the Netherlands, Denmark and the USA, considerable quantities of potatoes are used for the preparation of a large-grained starch, which is used by the food, paper and textile industries, in the manufacture of adhesives, in the preparation of modified starch products such as amylopectin, and for the preparation of glucose and dextrins, etc.

Chapter 25 1987