Interesting process of turning Rice grain into Sugar!

Описание: Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by α-(1-4) and β-(1-6)-D glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. It mostly contain in plants seed, wheat, potatoes, maize (corn), rice, and cassava (manioc).
Enzyme amylase is an enzyme that catalyses the hydrolysis of starch into sugars by breakdown the α-(1-4) and β-(1-6)-D glycosidic bonds. There are two type of Amylase, alpha amylase and beta amylase.
Germination: The aim of germination is to grow the rice grains. This allows the development of malt enzymes, specially amylase for break down starch into sugar.
Mashing allows the enzymes in the rice malt (primarily, α-amylase and β-amylase) to break down the starch in the grain into sugars, typically maltose to create a malty liquid. Mashing involves pauses at certain temperatures (notably 45–62–73 °C) because this is the optimum temperature for enzyme amylase to work.
Procedure Detail
Germination
weight 1 Kg of rice grains and put in container
add water to that rice grain container and keep 1 day
clean that rice gains with water, pour water out and put in container and cover, then keep 3 or 4 days after that rice will sprout, called rice malt.
Mashing or boiling
mill rice malt into grist
add 2.5L of water into container
add rice grist into that container
heat up slowly (1°C/min) and pause at 45°C for 15 minutes
heat up slowly (1°C/min) and pause at 63°C for 30 minutes
heat up slowly (1°C/min) and pause at 72°C for 30 minutes
saccharification test (drop a few drops of iodine, if it becomes black, it still has starch remain, if it does not change color, there is no more starch in solution).
filter the spent grain out
boil the sugar solution until it becomes sugar.