bradocaster Posted May 4, 2016 Share Posted May 4, 2016 Can anybody show me diagrams of starch molecules that we are dealing with in a whiskey mash? The starch in the grain is changed during the cooking process to make the conversion process more effective, right? I'd love to have big starch molecules painted on the wall in the different forms...does that make me a nerd? Brad Link to comment Share on other sites More sharing options...
SpiritedConsultant Posted May 4, 2016 Share Posted May 4, 2016 Just do a google image search for amylose and amylopectin. https://www.google.com/search?q=amylose+and+amylopectin&espv=2&biw=1366&bih=667&tbm=isch&tbo=u&source=univ&sa=X&ved=0ahUKEwj56u3t9sDMAhWG6iYKHZkqDtAQsAQIGw 1 Link to comment Share on other sites More sharing options...
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