Supports a process-specific raw-material model: grain choice creates treatment requirements as well as flavor expectations.
The chapter is Scotch-grain centered, but the physical chemistry of maize, wheat, starch, and enzymes is relevant to American grain mashing when operating conditions are preserved.
Bringhurst, Harrison, and Brosnan link cereal processing to starch-granule size and crystallinity, amylose–amylopectin structure, gelatinization temperature, viscosity, enzyme accessibility, and retrogradation. Maize starch generally requires higher-temperature processing than wheat, and poorly controlled cooking or conversion can leave inaccessible starch or recrystallized material that lowers yield.
Printed p. 165 / PDF sheet 420
Printed p. 160 / PDF sheet 411
Chapter 10 — Starch, gelatinisation, and hydrolysis
Verified against extracted text and rendered PDF sheets 411–420 on 2026-08-27. Example temperatures are not treated as universal American operating targets.
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