|
The determination of the diastatic power takes place by the hydrolysis of the starch made by two enzymes:
1) alpha - amylase that cuts the starch chains alpha 1-4 in dextrines.
2) beta - amylase reduces the dextrines in maltose.
The diastatic power is the number of grs. of formed maltose on depend of starch for 100 grs. of malt.
Results are given in W.K. (Windish Kolbach).
Order of size:
|
OP2R
OP2R
OH6R
OH6R
OH6R
|
200 to 250
250 to 300
300 to 350
350 to 400
diastatic
|
medium
good
medium
good
> 400
|
In America the diastatic power is measured in Lintner degrees:
1 Lintner = (W.K. + 16)/3,5
or 1 Lintner = 0,3 W.K. + 4
|