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8. Glossary
hydrolysis
The breaking of chemical bonds in a molecule by water, leading to the formation of smaller molecules.
dextrins
Starch residues, a combination of water-soluble glucoses.
starch
Water-insoluble complex made up of a combination of glucoses.
exogenous amylases
Added enzymes capable of hydrolyzing starch.
polyholosides
A sequence of molecules belonging solely to carbohydrates.
polymer
Association of units (mother). In the case of starch, the unit corresponds to the glucose molecule.
osidic bond
Strong chemical bonds between two simple sugars (oses).
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Bibliography
Bibliography
Standards and norms
Analytica Microbiologica EBC
Regulations
Commission Regulation (EC) No 1441/2007 of 5 December 2007 amending Regulation (EC) No 2073/2005 on microbiological criteria for foodstuffs
Regulation (EC) No 1334/2008 of 16 December 2008 on flavourings and certain food ingredients with flavouring properties for use in and on foods
Decree 2016-1531 of November 15, 2016 on the composition and labeling of brewing products...
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