The unfermentable carbohydrate produced by the enzymes in barley.
Found on
http://brewdudes.wordpress.com/beer-making-terminology/
Dextrins are a group of low-molecular-weight carbohydrates produced by the hydrolysis of starch or glycogen. Dextrins are mixtures of polymers of D-glucose units linked by α-(1→4) or α-(1→6) glycosidic bonds. Dextrins can be produced from starch using enzymes like amylases, as during digestion in the human body and during malting and mashing...
Found on
http://en.wikipedia.org/wiki/Dextrin
A complex sugar molecule, left over from diastatic enzyme action on starch.
Found on
http://howtobrew.com/book/glossary
• (n.) 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 ...
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http://thinkexist.com/dictionary/meaning/dextrin/
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.
Found on
http://www.beeradvocate.com/beer/101/terms/
(from the article `cereal processing`) ...chain amylose but is unable to attack most of the branch chain amylopectin. If only -amylase is present, maltose is produced, together with a ... ...industrial and agricultural chemistry in 1835 at the Central School of Arts and Manufactures, Paris. Among his other contributions were studies of ...
Found on
http://www.britannica.com/eb/a-z/d/40
<chemistry> 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 n...
Found on
http://www.encyclo.co.uk/local/20973
(dek´strin) any of a range of glucose polymers of varying sizes formed during the hydrolysis of starch.
Found on
http://www.encyclo.co.uk/local/21001
Dex'trin noun [ Confer French
dextrine , German
dextrin . See
Dexter .]
(Chemistry) 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...
Found on
http://www.encyclo.co.uk/webster/D/55
A complex sugar molecule, left over from diastatic enzyme action on starch.
Found on
http://www.howtobrew.com/glossary.html
Type: Term Pronunciation: deks′trin Definitions: 1. A mixture of oligo(α-1,4-d-glucose) molecules formed during the enzymic or acid hydrolysis of starch, amylopectin, or glycogen; on further hydrolysis they are converted into d-glucose. Dextrins are of much lower molecular weight than dextrans, hence not suitable as plasma expanders; dex...
Found on
http://www.medilexicon.com/medicaldictionary.php?t=24239
Dextrin is a strong adhesive derived from starch. It was formerly marketed under the name of 'British Gum'.
Found on
http://www.probertencyclopaedia.com/browse/GD.HTM
Dextrins and in this case specifically maltodextrins, are a group of mostly unfermentable carbohydrates produced by the partial hydrolysis of starch or glycogen. Dextrins and maltodextrins typically impart little to no flavor upon the finished beer, but are important because they can be a valuable method for adding gravity and perceived body and mo...
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http://www.westcoastbrewer.com/Beer_Glossary_and_Brewing_Terms.php
A soluble, gummy carbohydrate formed by the decomposition of starch by heat, acids or enzymes.
Found on
http://www.winning-homebrew.com/brewing-terms.html
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.
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https://steelforge.com/literature/steelog-the-5000-word-metals-glossary/
noun any of various polysaccharides obtained by hydrolysis of starch; a tasteless and odorless gummy substance that is used as a thickening agent and in adhesives and in dietary supplements
Found on
https://www.encyclo.co.uk/local/20974
The unfermentable carbohydrate produced by the enzymes in barley.
Found on
https://www.encyclo.co.uk/local/21582
The unfermentable carbohydrate produced by the enzymes in barley. It gives the beer flavor, body, and mouth feel. Lower temperatures produce more dextrin and less sugar. While higher temperatures produce more sugars and less dextrin
Found on
https://www.encyclo.co.uk/local/22617
a soluble, gummy substance, formed from starch by the action of heat, acids, or ferments, occurring in various forms and having dextrorotatory properties: used chiefly as a thickening agent in printing inks and food, as a mucilage, and as a substitute for gum arabic and other natural substances.
Found on
https://www.infoplease.com/dictionary/dextrin
No exact match found.
