Diastatic power values followed the same trend, with values of 135, 116, and 156 [degrees]ASBC for Sublette, Harrington, and Merit, respectively.
Dark malt flours have a low
diastatic activity, due to the level of roasting required to achieve their colour, and a strong flavour profile.
The hydrolysis of gelatinized starch in roasted maize dough and some extent of the ungelatinized malt starch into fermentable sugars and soluble dextrins by malt
diastatic enzymes are important for fermentation process.
Diastatic malt, which is very rich in simple sugars, can also be added to the culture to increase the nutrients available to feed the microorganisms.
These germplasm lines had adequate levels of wort protein,
diastatic power, and [alpha]-amylase activity
Radiant and Harrington carry the gene that controls a high amount of thermostable [beta]-amylase, and thus, a relatively high amount of
diastatic power.
STARS 9301B had very good
diastatic power levels, even though its [alpha]-amylase levels were quite low.
A strategy to breed low-protein barley with acceptable kernel color and
diastatic power.
The joint amylolytic activity of primarily BA and AA (Arends et al., 1995), but also limit dextrinase, and [alpha]-glucosidase is termed
diastatic power, one of the major malting quality parameters in barley (Bamforth and Barclay, 1993).
Samples were micro-malted and malt quality was assessed following the American Society of Brewing Chemists (1992) procedures for measuring malt extract, total malt protein, soluble protein, soluble:total protein ratio, extract viscosity, malt friability,
diastatic power, [alpha]-amylase activity, and extract [beta]-glucan.
Diastatic power is similar to Robust, but Lacey is 18% higher in alpha-amylase and yields 0.5% more malt extract.
In contrast, other workers found no differences between the two types of barley for
diastatic activity (Day et al., 1955) and N percentage (Day and Dickson, 1957).
