Technical Quarterly Volume 48 * Issue 3 : Page 12
86 MBAA TQ vol. 48, no. 3 • 2011 Optimisation of Commercial Mashing Enzymes that commercial enzyme supplements for mashing malted Sa-frari are not indispensable for obtaining maximal yields of extract as compared to unmalted Safrari . The enzymes supple-ments however proved useful for obtaining maximal FAN. Conclusions The effects of three commercial mashing enzymes (Hitem-pase 2XL, Bioglucanase TX and Brewers protease) on yields of extract and FAN were studied during the mashing of un-malted and malted Safrari grist. Hitempase 2XL was princi-pally responsible for extract yields in unmalted Safrari mash but had no impact on the malted Safrari mash type. Biogluca-nase TX barely played a supporting role in these yields, while Brewers protease showed no significant role. Hitempase 2XL and Brewers protease individually contributed to yields in FAN in both unmalted and malted Safrari mashes, though the milling operation contributed to FAN yields for more than 50% in both mashes. 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