During malting and subsequent brewing steps, dried malt primarily supplies which endogenous enzymes to the mash?

Introduction / Context:
Malt is enzymatically active grain that drives starch conversion and protein modification in the mash. Knowing the enzyme spectrum of malt helps brewers predict fermentability, head retention, and nutrient balance for yeast growth.

Given Data / Assumptions:

• Malt arises from germinated and kilned barley.
• Key enzyme families include amylases (alpha- and beta-amylase) and proteolytic enzymes (endo- and exo-proteinases).
• Typical mash rests exploit these enzymes at different temperatures and pH.

Concept / Approach:
Amylases hydrolyze starch to fermentable sugars such as maltose, maltotriose, and glucose. Proteinases and peptidases break storage proteins into peptides and amino acids, supporting yeast nutrition and influencing foam stability. Both families are needed for optimal wort composition.

Step-by-Step Solution:

Verification / Alternative check:
Standard mash schedules (protein rest, saccharification rest) target proteases and amylases, confirming their co-presence in dried malt.

Why Other Options Are Wrong:

• a/b: Incomplete; malt contributes more than a single enzyme class.
• d: Cellulose is a minor component; malt is not relied upon for cellulase in brewing.
• e: Lipases are not the primary focus for wort production and can be detrimental to foam.

Common Pitfalls:
Overemphasizing only amylases; protein modification is equally vital for fermentation performance.

Final Answer:
Both amylases and proteinases