Abstract
Research based on wort separation problems in a grain distillery indicated that prolonged holding of cooked maize caused the production of significant quantities of resistant starch, which was mainly present in the fine mash solids. Mashes containing resistant starches were difficult to filter and this filtration difficulty did not reflect differences in β-glucan content or clear wort viscosities. The conversion efficiency and fermentability of the worts from slow-filtered mashes were reduced. The resistant starch material was associated with a white residue, which was soluble in dilute alkali but not in hot water, and stained positively for starch in alkaline solution but not in water.
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