diastatic

From Reinhart: The use of diastatic barley malt powder produces better color because it will accelerate the enzyme activity and thus promote sugar breakout from the starch.

italian bread | smitten kitchen 2007

From Reinhart: The use of diastatic barley malt powder produces better color because it will accelerate the enzyme activity and thus promote sugar breakout from the starch.

smitten kitchen | italian bread | print template 2007

Also, the diastatic power of the malt is incredibly low, and we get poor attenuation when we use 100 percent, so we blend in some domestic Harrington two-row klages.

SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998

Also, the diastatic power of the malt is incredibly low, and we get poor attenuation when we use 100 percent, so we blend in some domestic Harrington two-row klages.

SECRETS FROM THE MASTER BREWERS PATRICK HIGGINS 1998

Enzyme sources for African traditional beer brewing are mostly germinated sorghum and millet varieties, whereas sorghum and millet malts possess adequate diastatic power with alfa-amylase, resulting in poor conversion of dextrins into maltose (10).

1 Upgrading Traditional Biotechnological Processes 1992

(This destroys any diastatic ferment present in the serum and partially sterilises the fluid.) 4.

The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

In the first place, it was not until the malt tax was repealed that the brewer was able to avail himself of the surplus diastatic energy present in malt, for the purpose of transforming starch (other than that in malted grain) into sugar.

Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria" Various

The diastatic enzyme or ferment (see below, under _Mashing_) of malted barley is present in that material in great excess, and a part of this surplus energy may be usefully employed in converting the starch of unmalted grain into sugar.

Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria" Various

Soluble enzymes -- proteolytic, diastatic, invertase.

The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.

These ferments may belong to either of the following well-recognised classes: proteolytic, diastatic, invertin, rennet.

The Elements of Bacteriological Technique A Laboratory Guide for Medical, Dental, and Technical Students. Second Edition Rewritten and Enlarged.