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MEASUREMENT OF DIASTATIC POWER
Author(s) -
Bajomo M. F.,
Young T. W.
Publication year - 1990
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1990.tb01042.x
Subject(s) - power (physics) , environmental science , mathematics , thermodynamics , physics
Modifications to the method of estimating the diastatic power of malt using starch hydrolysis and determination of reducing sugar released with p‐hydroxybenzoic acid hydrazide are described. Using 40 g malt, 4% w/v soluble starch reduced with sodium borohydride and a “boiled enzyme blank”, the production of reducing sugar is directly proportional to volume of added extract. Using a constant amount of extract, the reaction is directly proportional to time over a period of 30 min. The method enables the direct estimation of the diastatic power of malts with Windisch‐Kohlbach values of up to 434 degrees.