ChinaVoodoo
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- Jan 31, 2016
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I recently read a research paper on flue curing of tobacco, where they proved that during the flue curing process, alpha amylase breaks down the starches and maltose in the tobacco into fructose and glucose. This process decreases the starch content from 57% to 22% at 42 degrees Celcius over 72 hours.
The thought occurred to me, because I also make beer, that I could take my air cured leaf and increase the sugar content in it by introducing water and alpha amylase.
Question: If I rinse 2-row or 6-row barley malt with cold water, will the water contain amylases that I could use for this process?
The thought occurred to me, because I also make beer, that I could take my air cured leaf and increase the sugar content in it by introducing water and alpha amylase.
Question: If I rinse 2-row or 6-row barley malt with cold water, will the water contain amylases that I could use for this process?