By K.A. Jacques, T.P. Lyons, D. R. Kelsall
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Common rice starch has an amylose:amylopectin ratio of approximately 20:80 while waxy rice starch contains only about 2% amylose (Table 1). F. Power Table 1. Ratio of amylose to amylopectin (percent of total starch) in various starch sources. Starch source Common corn Waxy maize High amylose corn Potato Rice Waxy rice Tapioca/cassava/manioc Wheat Sorghum Waxy sorghum Heterowaxy sorghum Amylose (%) Amylopectin (%) 25 1 50-75 20 20 2 17 25 25 <1 <20 75 99 25-50 80 80 98 83 75 75 >99 >80 that amylose molecules, because of their linear structure, will lie in closer proximity to each other than the brush-like amylopectin molecules.
This Amendment to the Act is titled ‘Human Foods, Current Good Manufacturing Practice (Sanitation) in Manufacture, Processing, Packing or Holding’. J. Radzanowski practices and controls used in the manufacture, processing, packing or holding of food are in conformance with and are operated or administered in conformity with good manufacturing practices to produce under sanitary conditions, food for human consumption. Knowledge of the GMPs, with an eye toward meeting the outlined standards, is a valuable guide toward setting up an operation that facilitates the proper handling of grain.
5 hrs) liquefaction step. The mash should have a sugar profile similar to Table 7. It should then be cooled to fermentation temperature on the way to the fermentor. This profile will ensure a rapid start by yeast with no sugar overload. In the presence of Rhizozyme™ or glucoamylase, dextrins will continue to be ‘spoon-fed’ to the yeast during fermentation. Enzyme additions should include all the amylase during liquefaction and Rhizozyme™ during fermentation. Table 7. The target sugar profile following liquefaction.
Alcohol Textbook by K.A. Jacques, T.P. Lyons, D. R. Kelsall