Which process would you associate with Beta-Glucanase?

Beta-glucanase is an enzyme that specifically targets and breaks down beta-glucans, which are polysaccharides found in the cell walls of certain grains like barley. The process of gum breaking refers to the enzymatic hydrolysis of these beta-glucans, leading to the reduction of viscosity in the mash. This is particularly important in brewing, as high levels of beta-glucans can result in a viscous mash that complicates the lautering process. By using beta-glucanase during the mashing process, brewers can improve the efficiency of the wort extraction by making it easier for the liquid to flow through the grain bed.

While starch conversion, protein rest, and fermentation are other critical processes in brewing, they do not specifically involve beta-glucanase. Starch conversion involves enzymes like amylase that break down starches into fermentable sugars, protein rest relates to the breakdown of proteins by proteases, and fermentation involves yeast converting sugars into alcohol and carbon dioxide. Therefore, associating beta-glucanase with the gum breaking process accurately reflects its primary function in facilitating mash fluidity and efficiency.