MEASUREMENT OF DIASTATIC POWER

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Abstract
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.