Unfermentable sugars contribute to the overall presence of the product, so care must be taken to balance recipe with enzymatic activity. This is similar to increasing dextrin malts in a brew with a long beta amylase rest temperature. The rest will encourage a thinner body due to a breakdown of amylose and amylopectin, however it will be compensated by an increase in dextrin malt components. Starch conversion is not the only concern. Brewers must also consider the Free Amino Nitrogen content. The addition of certain enzymes may allow for bypassing stepped mashes, since proteolytic action can be enhanced at different temperatures.
In reality, proper mashing has evolved since before ancient Sumerian times through trial and error. Centuries of experiments present valuable scientific evidence for what works, but now we have a much deeper knowledge. Having the ability to target a wide variety of enzymes based on your grist composition is an invaluable tool. Now, we can choose to enhance specific parts of the mashing procedure, ultimately leading to more product with a more exacting quality standard. Reducing labor costs is always popular, but a reduction in energy input is equally commendable. If you are like me, a reduction in input energy is unrealistic, but getting one more brew in the week is still a win!