R-200.23.031 [2018-05] Diastatic Power of Malt
Application/Purpose
This method describes the titrimetric determination of the diastatic power in malt. Both α-amylase and β-amylase are responsible for the enzymatic degradation of the starch in malt. For this reason, their activity has a considerable bearing on the evaluation of malt quality. The diastatic power measures, above all, the activity of β-amylase.
Scope of Application
Malt intended for use in beer brewing or elsewhere in the food industry
Principle
The aliquot of an extract of malt is added to a buffered starch solution and allowed to stand for exactly 30 min at 20 °C. Then, the maltose – formed primarily from the starch through the action of the β-amylase – is measured using iodine and is determined according to the following chemical reaction:
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