During malting and mashing in brewing science, endogenous malt amylases and proteinases degrade starch and protein primarily into which products?

Introduction / Context:
Malting activates hydrolytic enzymes in barley (or other grains). Mashing then uses these enzymes to solubilize grain components. Understanding the primary carbohydrate and nitrogen end-products is foundational for controlling wort composition and fermentation performance.

Given Data / Assumptions:

• Malt amylases (alpha- and beta-amylase) act on starch during mashing.
• Endoproteases and peptidases act on storage proteins.
• We seek the principal fermentable sugar and readily assimilable nitrogen forms for yeast.

Concept / Approach:
Beta-amylase liberates maltose units from starch; alpha-amylase produces dextrins that are further processed, so the dominant fermentable disaccharide is maltose. Proteinases and peptidases generate free amino nitrogen (FAN), especially amino acids, which nourish yeast and influence flavor formation.

Step-by-Step Solution:

Verification / Alternative check:
Brewing analyses of wort show high maltose content along with FAN measured as amino acids/short peptides, confirming the expected products.

Why Other Options Are Wrong:

• Glucose-centric answers: some glucose forms, but maltose predominates in traditional mashes.
• Peptone-focused pairs: useful terms historically, but yeast primarily utilize amino acids/FAN.
• Sucrose/ammonia: not typical primary products of mashing.

Common Pitfalls:
Assuming glucose is the main sugar in wort; overlooking the importance of FAN for healthy fermentation.

Final Answer:
Maltose and amino acids