I decided to ask this here cause the beer section is full of drunkards with no idea about biochemistry.
Im trying to make alcohol from extra bread we have. I found about 3lbs sugar to one gallon of water makes a nicely fermantable mixture. I boil the bread for an hour and strain out the soil leftovers and am left with cloudy starchy water. I actually have a few questions by the way.
Is the weight of bread mostly starch? About what percent by weight is starch?
Yeast can only ferment sugar. So first I need to convert starch to sugar with enzyme. I bought amylase and the instructions say 'one tsp for 5 gal'
Can a teaspoon of enzyme break down that much yeast? How much enzyme should I use to convert about a pound of yeast to sugar?
Also when the enzyme converts starch to sugar is this a straight reaction? Will I get a pound of sugar out of one pound of yeast or do the enzymes 'eat up' part of the starch molecule?
Sorry so long guys.
Basically how much starch is in bread?
how much enzyme is needed?
how much sugar do I get per pound of starch? Thanks so much in advance.
Im trying to make alcohol from extra bread we have. I found about 3lbs sugar to one gallon of water makes a nicely fermantable mixture. I boil the bread for an hour and strain out the soil leftovers and am left with cloudy starchy water. I actually have a few questions by the way.
Is the weight of bread mostly starch? About what percent by weight is starch?
Yeast can only ferment sugar. So first I need to convert starch to sugar with enzyme. I bought amylase and the instructions say 'one tsp for 5 gal'
Can a teaspoon of enzyme break down that much yeast? How much enzyme should I use to convert about a pound of yeast to sugar?
Also when the enzyme converts starch to sugar is this a straight reaction? Will I get a pound of sugar out of one pound of yeast or do the enzymes 'eat up' part of the starch molecule?
Sorry so long guys.
Basically how much starch is in bread?
how much enzyme is needed?
how much sugar do I get per pound of starch? Thanks so much in advance.
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Hey dude I think this should be in the biology section, but I'll do my best to answer.
Enzymes merely make the reaction faster. They will not cause any loss in the product. And yes a little enzyme can break down that much amylose because they act like a screwdriver: you can reuse a screwdriver to remove many screws. Just make sure you maintain the appropriate conditions because the enzyme can denature if the conditions are not right (which is something like the uncoiling of an entangled telephone cord).
I'm clueless about the part about the amount of starch in bread though. But a good indication can be obtained by looking at the glucose portion of the dietary requirements on the packaging of a loaf of bread. All I know is that starch is 20% amylose and 80% amylopectin.
Hope I helped a little (:
Enzymes merely make the reaction faster. They will not cause any loss in the product. And yes a little enzyme can break down that much amylose because they act like a screwdriver: you can reuse a screwdriver to remove many screws. Just make sure you maintain the appropriate conditions because the enzyme can denature if the conditions are not right (which is something like the uncoiling of an entangled telephone cord).
I'm clueless about the part about the amount of starch in bread though. But a good indication can be obtained by looking at the glucose portion of the dietary requirements on the packaging of a loaf of bread. All I know is that starch is 20% amylose and 80% amylopectin.
Hope I helped a little (: