 Rank: Junior Member Groups: Registered
Joined: 11/9/2011(UTC)
Posts: 12
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"does anyone no if you can freeze cracked corn to break down the starches like you can with fruit then use Gluco-amylase to convert to sugar ?
thanks"
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 Rank: Senior Member Groups: Registered, Moderator
Joined: 4/14/2010(UTC)
Posts: 1,666
Was thanked: 15 time(s) in 15 post(s)
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You can freeze it to preserve it but it wont help breakdown anything. That takes heat and water -- you know, mashing.
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Rank: Junior Member Groups: Registered
Joined: 11/9/2011(UTC)
Posts: 12
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"THANKS i was hoping it would be like freezing fruit and would break down the wall structure to help the enzymes break it down  "
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 Rank: Newbie Groups: Registered
Joined: 4/9/2013(UTC)
Posts: 8
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My buddy & I had this conversation tonight.
When cooking the corn, my specific gravity goes from .994 (water) to around 1.000 (mash) which doesn't seem like much to me. We thought we'd try a little experiment & rehydrate the cracked corn & freeze it, then mix it up & see what the specific gravity was of the thawed liquid. I'm just thinking it would help release more starches when it is cooked. So, after we thaw, we will cook it at 150f for 90 min to see what specific gravity we get
CT
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