Assertion: malt's enzyme | /r/CapableOf | break down starch
Facets:
value: into sugar
type: TRANSITIVE-OBJECT
value: in the grain
type: LOCATION
value: in the barley
type: LOCATION
value: from the crystal malts
type: OTHER
value: because of this
type: CAUSE
value: in the seed
type: LOCATION
Source sentences:
text: Diastatic malt contains enzymes that break down starch into sugar; this is the form bakers add to bread dough to help the dough rise and create a certain crust.
text: Because of this, enzymes (specifically amylase) break down the starch in the seed, turning it into sugar and other by-products.
text: It would then produce enzymes that break starches and transform them into sugars.
text: When mashing, enzymes from the pale malt should degrade any starch from the crystal malts, so worrying about extracting starch is not a problem.
text: To convert a cereal grain into malt by causing it to sprout (by soaking in water) and then halting germination (by drying with hot air) in order to develop enzymes that can break down starches and proteins in the grain.
text: Enzymes then begin to break down the starches in the barley and turn them to sugar.
text: Mashing allows the enzymes in the malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into sugars, typically maltose to create a malty liquid called wort.
text: The Andes in South America has Chicha, made from germinated maize (corn); while the indigenous peoples in Brazil have Cauim, a traditional drink made since pre-Columbian times by chewing manioc so that an enzyme (amylase) present in human saliva can break down the starch into fermentable sugars; this is similar to Masato in Peru.