What is the gelatinization temperature of barley starch?

The gelatinization temperature of barley starch is generally recognized to be around 140°F. This is the temperature range at which starch granules begin to absorb water and swell, leading to the loss of their crystalline structure and forming a gel-like consistency. This process is crucial in brewing, especially during mashing, because it affects the conversion of starches into fermentable sugars.

At temperatures below this range, the starch remains relatively unchanged in its granule form, and the enzymatic activity needed for breaking down starches into sugars is less effective. As such, understanding the gelatinization temperature is essential for optimizing the mashing process and achieving the desired sugar profile in the wort.

The other temperature points listed do not align with the typical gelatinization range for barley starch, which confirms that the correct answer is indeed 140°F.