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Enzymes in brewing – Biokemisk Forening

March 12, 2017

http://www.biokemi.org/biozoom/issues/522/articles/2368

OMG GOT IT…

WHY STP IN THE BOD ???

ENZYME PRODUCTION

WHICH IS WHY PRESSURE COOKING FOR GRAINS IS IMPORTANT !

ENZYMATIC SEPARATION AND A MAILLARD REACTION = SAMURAI RICE = YUM YUM YUM I SAY 😆

LONG SLOW LOW HEAT COOKING IS THE WAY AROUND = SPRINGTIME

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