B Amylase Lab Report

513 Words3 Pages
The difference in diastatic malt products and non diastatic malt products is the difference in ezyme activity. Diastatic malt products have a considerable amount of enzymatic activity. The action of B amylase on undamaged/ungelatinised starch is extremely slow. A amylase attacks starch very quick. Both A and B amlyase both attack gelatinised starch rapidly. Starch cannot become gelatinised until all enzyme activity has been destroyed by heat. Damaged starch is also broken down by both A and B amylase. Although the starch has been damaged only 2-4% of the starch is visibly damaged. This occurs due to the milling process. Converting malt to starch is expressed as 'Linter value (°L) '. 10°L or less is classed as a non diastatic malt. A good malt may be up to 125°L. 20/40/60 °L are low, medium and high diastatic malts.…show more content…
A amylase or B amylase are the enzymes of importance for bakers with A amylase being for dextrinising and B for saccharifying. A amylase splits starch molecules which produces dextrins of various molecular sizes. B amylase acts on the end of the starch molecule which releases maltose. B amylase cannot attack the starch molecules at the points it is branched. When A amlyase and B amylase work together they create a much better greater conversion into fermentable sugars ( glucose and maltose) rather than each amylase working alone. This is a typical action of malt products. Malt is high in vitamins and essential amino acids making it a product of nutritional value. It is generally the B group vitamins ( thiamine, riboflavin, niacin etc). Diastatic and non diastatic malts contain a large amount of sugars (glucose and maltose). Glucose is rapidly consumed by yeast in breadmaking followed by maltose which is used up after glucose and fructose. Two ways to add maltose to a dough is adding sugar to the dough in the form of malt, or to depend of the production of maltose from the starch in the flour made by diastatic

More about B Amylase Lab Report

Open Document