pH and Titration Characteristics for Wheat and Corn Starch?

[Big Monk]

Anybody have any idea what someone could expect for the pH DI and at least a1 for wheat and corn starch?

Obviously I have data for various malted wheats, flaked wheats and rye, and flaked corn, but i'm not sure if any of those could be applied to wheat and corn starch.

Looking to experiment with them in some upcoming Rochefort brews and I want to be able to input the correct nominal values in the Water Engine.

 

[ajdelange]

Theoretically starches and sugars are very weak acids (pKa ~ 12) and thus would have little effect on the pH of a solution in which they are dissolved. At pH's much below 8 or so they are effectively completely undissociated and thus would exhibit very very low buffering. IOW you shouldn't need to consider the presence of pure starches in figuring mash pH.

 

[Big Monk]

Theoretically starches and sugars are very weak acids (pKa ~ 12) and thus would have little effect on the pH of a solution in which they are dissolved. At pH's much below 8 or so they are effectively completely undissociated and thus would exhibit very very low buffering. IOW you shouldn't need to consider the presence of pure starches in figuring mash pH.

Thanks A.J.