| abstract |
A starch-to-sugars conversion method comprises mixing rice flour with water, alpha-amylase enzyme, and calcium chloride into a slurry with 27% solids. The slurry is liquefied at about 223° F. Glucoamylase and beta-amylase enzymes are added and the slurry is incubated. The action of the three enzymes is terminated. The slurry is centrifuged to produce dextrose equivalents, glucose, maltose, and maltotriose. The whole processing time is under two hours. |