diastatic

简明释义

英[ˌdaɪəˈstætɪk]美[ˌdaɪəˈstætɪk]

adj. 淀粉酵素的；脱离的；糖化的

英英释义

单词用法

同义词

反义词

例句

1.Compound of protease, amylase, diastatic enzyme, mannase etc.

兼有蛋白酶、淀粉酶、糖化酶、甘露聚糖酶等。

2.Compound of protease, amylase, diastatic enzyme, mannase etc.

兼有蛋白酶、淀粉酶、糖化酶、甘露聚糖酶等。

3.The presence of diastatic 淀粉酶的 enzymes in the dough can lead to a better rise.

面团中存在的diastatic 淀粉酶的酶可以导致更好的发酵效果。

4.Using diastatic 淀粉酶的 malt extract can enhance the flavor profile of your beer.

使用diastatic 淀粉酶的麦芽提取物可以增强啤酒的风味特征。

5.Some recipes call for diastatic 淀粉酶的 malt to achieve a specific texture.

一些食谱要求使用diastatic 淀粉酶的麦芽以达到特定的质地。

6.Bakers often use diastatic 淀粉酶的 malt powder to improve the fermentation process.

面包师常常使用diastatic 淀粉酶的麦芽粉来改善发酵过程。

7.The enzyme in the malt is known for its diastatic 淀粉酶的 properties, which help break down starches into sugars.

麦芽中的酶以其diastatic 淀粉酶的特性而闻名，帮助将淀粉分解为糖。

作文

In the world of baking and brewing, the term diastatic refers to the ability of certain enzymes to break down starches into simpler sugars. This process is crucial for both bakers and brewers, as it directly affects the quality of the final product. The diastatic power of malted grains, for instance, is what allows yeast to ferment effectively, producing the carbon dioxide that makes bread rise or the alcohol that gives beer its kick. Understanding the role of diastatic enzymes can elevate a baker's or brewer's craft to new heights.When flour is milled from grains, it contains a variety of enzymes, including amylase, which is a key diastatic enzyme. Amylase breaks down the starch in the flour into maltose and glucose, which yeast can then consume during fermentation. This is why many bakers opt for malted flour or add malt extract to their recipes; they are essentially enhancing the diastatic activity in their dough. A higher diastatic power can lead to better fermentation and, consequently, a more flavorful and textured loaf of bread.However, it's important to note that too much diastatic activity can also pose problems. If the diastatic enzymes are overly active, they can break down too many starches, leading to a sticky dough that is difficult to work with. This is particularly true in the case of high-protein flours that have a naturally high diastatic power. Bakers must strike a balance, ensuring that their dough has just the right amount of diastatic enzymes to achieve optimal fermentation without compromising the dough's integrity.In brewing, the concept of diastatic power is equally significant. The malting process activates these enzymes, allowing them to convert starches in the grains into fermentable sugars. Different types of malts have varying levels of diastatic power, which can influence the sweetness, body, and overall flavor profile of the beer. For instance, pale malts typically have a high diastatic content, making them suitable for brewing lighter beers, while roasted malts may have lower diastatic activity, contributing to darker beers with richer flavors.The science behind diastatic enzymes doesn't just end with baking and brewing; it extends to the health benefits associated with consuming products made from diastatic grains. Foods that are rich in diastatic activity can aid digestion, as the enzymes help break down complex carbohydrates into simpler sugars that the body can easily absorb. This can be particularly beneficial for individuals with digestive issues or those looking to improve their gut health.In conclusion, the term diastatic embodies a vital aspect of both baking and brewing, representing the enzymatic processes that enhance flavor, texture, and nutritional value. By understanding and manipulating diastatic power, bakers and brewers can create superior products that not only satisfy the palate but also contribute to overall health. As we continue to explore the intricacies of food science, the significance of diastatic enzymes will undoubtedly remain a focal point in the quest for culinary excellence.

在烘焙和酿造的世界中，术语diastatic指的是某些酶将淀粉分解成更简单糖类的能力。这个过程对烘焙师和酿酒师至关重要，因为它直接影响最终产品的质量。例如，麦芽谷物的diastatic能力使得酵母能够有效发酵，产生使面包膨胀的二氧化碳或赋予啤酒其酒精含量的物质。理解diastatic酶的作用可以将烘焙师或酿酒师的技艺提升到新的高度。当面粉从谷物中磨制时，它包含多种酶，包括淀粉酶，这是一种关键的diastatic酶。淀粉酶将面粉中的淀粉分解为麦芽糖和葡萄糖，酵母可以在发酵过程中利用这些糖。因此，许多烘焙师选择麦芽面粉或在食谱中添加麦芽提取物；他们实际上是在增强面团中的diastatic活性。更高的diastatic能力可以带来更好的发酵，从而使面包更加美味和具有质感。然而，需要注意的是，过多的diastatic活性也可能导致问题。如果diastatic酶活动过于活跃，它们会分解过多的淀粉，导致面团粘稠，难以操作。这在高蛋白面粉中尤其如此，因为这类面粉通常具有天然较高的diastatic能力。烘焙师必须找到一个平衡点，确保他们的面团具有恰到好处的diastatic酶，以实现最佳发酵而不损害面团的完整性。在酿酒中，diastatic能力同样重要。麦芽化过程激活这些酶，使它们能够将谷物中的淀粉转化为可发酵的糖。不同类型的麦芽具有不同程度的diastatic能力，这会影响啤酒的甜度、口感和整体风味。例如，淡色麦芽通常具有较高的diastatic含量，使其适合用于酿造清淡的啤酒，而烘焙麦芽可能具有较低的diastatic活性，贡献于更丰富风味的深色啤酒。关于diastatic酶的科学不仅限于烘焙和酿酒；它还扩展到与消费富含diastatic谷物的产品相关的健康益处。富含diastatic活性的食物可以帮助消化，因为这些酶有助于将复杂的碳水化合物分解为身体可以轻松吸收的简单糖。这对于消化问题患者或那些希望改善肠道健康的人尤其有益。总之，术语diastatic体现了烘焙和酿造中一个重要的方面，代表了增强风味、质感和营养价值的酶促过程。通过理解和操控diastatic能力，烘焙师和酿酒师可以创造出优质的产品，不仅能满足味蕾，还能促进整体健康。随着我们继续探索食品科学的复杂性，diastatic酶的重要性无疑将继续成为追求烹饪卓越的焦点。