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Liquefaction, dextrin production

Liquefaction, starch Name of the enzymatic process in which a starch slurry is treated with a-amylase. During the reactions, the viscosity of the gelatinized starch slurry significantly decreases due to the conversion of large starch molecules into dextrins. Starch liquefaction is critically important in the production of syrups, sweeteners, and fuel ethanol. [Pg.688]

See other pages where Liquefaction, dextrin production is mentioned: [Pg.60]    [Pg.321]    [Pg.661]    [Pg.1433]    [Pg.175]    [Pg.101]    [Pg.20]    [Pg.72]    [Pg.196]    [Pg.983]   
See also in sourсe #XX -- [ Pg.72 ]



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Dextrin

Dextrinated

Dextrinization

Dextrins, production

Liquefaction products

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