hofer wrote:

> That means that [...] the porridge w/o
> saccarification (mashing) does exist. Actually, temperatures of mashing
> (62-65C) are lower than that of "simple" porridge (70C) because this
> 70C temperatures aims to kill (denaturize) amylase ferments.

Kenneth wrote:

> Heating does not produce the tastes and textures of
> fermentation of grain in my experience.

Fermentation can certainly FOLLOW heating, e.g. in beer-making. What
would be another purpose for resting a denaturized porridge overnight?
Or perhaps, despite the boiling water, the effective maximum temperature
is still below 70 degrees Celsius because the water cools on mixing and
thereafter. The porridge-based Tuscan bread is certainly tasty, whereas
ordinarily bread lacking salt is not; I can't tell you for sure what the
tastiness consists of, but if I were to guess I would say sugars.

In beer-making, is the purpose of mashing to produce additional sugars,
or merely to extract them from the grain into solution (after they were
produced during malting)? Either way, it presumably enhances the
subsequent fermentation.

You can understand "quickly" to mean "producing more flavour", instead
of "taking less time", if you prefer. My own baking is certainly not
directed towards shorter elapsed times.

Greg

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