--- In Distillers@yahoogroups.com
, "waljaco" <waljaco@h...> wrote:
> Harry's site says that ginger is a source of alpha-amylase. Dry
> grains have beta-amylase but only small quantities of alpha-
> until it is sprouted (malted). Glucoamylase in malted barley
> at 30C so commercially they prefer to do an alpha and beta amylase
> mash at 60C and add bacterial of fungal glucoamylase which can
> tolerate these temperatures.
> Grinding grain into flour destroys starch cell walls and makes the
> amylases available for bread rising.
> Enzymes are used by bakers (Lalland makes baking enzymes for
> and possibly Harry knows a source in Australia.
The enzymes bakeries use are part of a powder called 'Bread
Improver'. It's got other things in it also, like soya flour,
ascorbic acid. Not really suitable for hydrolising cooked grains.
Far too expensive. The other baker's source is high-diastatic malt
extract, but it's not used much these days, and getting hard to find.
Finding pure amylase in Australia is like searching for the Holy
Grail! It's available through pharmacies, but they'll ask you what
you want it for, and it's as dear as poison. I think half the
problem in Oz is the 'powers that be' are worried about people using
these things for other purposes, like growing certain molds for
biological weaponry. They have a tendency to restrict anything that
might be a potential problem. They needn't bother. There's enough
chemicals underneath the average household kitchen sink to make
something that could level the house, and the garage. (I guess my
URL has been logged now and MIB will come a-knockin'). :-))