Can we test malted barley for diastatic enzymes?
It seems that beer brewers are not concerned or aware of the diastatic/non-diastatic properties of their malt. I assume it is of no consequence to them. Brew shops seem oblivious to the question. But for bread bakers it is a big deal!
I used a small portion of cyrstal malt in a bread today and I think it imparted a really nice flavor to the bread. I use chocolate malts without concern because the grains are roasted until they turn very dark. I consider it ND.
Since the crystal malt is promising I would like to use higher percentages, but I am hoping that together we can figure a method to test the grain for possible enzymatic activity. I know I could raise the percentage of malt and bake a loaf, then test for gumminess, but I’m hoping there is a more straight forward way.
This questions looks like it would be perfect for Mini.