Assertion: amylase | /r/CapableOf | break down the grain's starch
Facets:
value: into sugars
type: TRANSITIVE-OBJECT
Source sentences:
text: Mashing in – sometimes called "doughing-in" – is typically done between 35–45 °C (95–113 °F), but for single-step infusion mashes, mashing in must be done between 62–67 °C (144–153 °F) for amylases to break down the grain's starch into sugars.