A translucent, gummy, amorphous substance, nearly tasteless and odorless, used as a substitute for gum, for sizing, etc., and obtained from starch by the action of heat, acids, or diastase. It is of somewhat variable composition, containing several carbohydrates which change easily to their respective varieties of sugar. It is so named from its rotating the plane of polarization to the right; -- called also British gum, Alsace gum, gommelin, leiocome, etc. See Achroödextrin, and Erythrodextrin.
Any of the various small soluble polysaccharides found in the leaves of starch forming plants and in the human alimentary canal as a product of starch digestion.
Basically a short starch molecule. During the malting and mashing processes, starch in the brewing grain is broken down into dextrins and malt sugars. Residual dextrins contribute to the body of a beer, and isolated "malto-dextrins" are available as an additive. The name "Dextrin" also applies to a particular type of crystal malt (a.k.a. CaraPils) which contributes a high proportion of these compounds to the beer.
Four or more glucose molecules bonded together. An unfermentable sugar created by Alpha enzymes in the brewing process. Contributes to the "body" of beer. Also an additive.
an unfermentable carbohydrate chain that is not large enough to be considered starch because it does not turn iodine black in the iodine reaction
The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavour and body.
The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouthfeel. Lower temperatures produce more dextrin and less sugar. While higher temperatures produce more sugars and less dextrin.
Dextrins are a starch hydrolysis products obtained in a dry roasting process either using starch alone or with trace levels of acid catalyst. The process occurs in two stages: (1) hydrolysis followed by (2) molecular rearrangement and combination of fragments. The structural form of dextrin is extremely complex and largely unknown. The product is characterised by good solubility in water to give stable viscosities. Dextrins are increasingly finding application as "chlorine-free" alternatives to oxidised starch in the paper industry.
A complex carbohydrate produced during mashing which is unfermentable. They add to body of a beer and unfermented portions contribute to the sweetness of a beer.
A complex sugar molecule, left over from diastatic enzyme action on starch.
Soluble gummy carbohydrate formed by the decomposition of starch by heat, acids, or enzymes; it is use din core compounds, mold compounds, mold washes, core pastes, and other compounds requiring high dry compressive strengths.
An unfermentable carbohydrate present in malted barley to varying degree; dextrin content is associated with a beer's palate and mouthfeel. Lower kiln temperatures during malting produce more dextrin and less sugar, while higher temperatures produce less dextrin and more sugars.
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch. Dextrins are mixtures of linear α-(1,4)-linked D-glucose polymers. They have the same general formula as carbohydrates but are of shorter chain length.