Resistant starch formation in grain distillery mashes

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 t his filtration difficulty did not reflect differences in beta -glucan conte nt or clear wort viscosities. The conversion efficiency and fermentability of the worts from slow-filtered mashes were reduced. The resistant starch m aterial was associated with a white residue, which was soluble in dilute al kali but not in hot water, and stained positively for starch in alkaline so lution but not in water.