I’m make the efforts to it is adapted a recipe because that mämmi that requires mixing mix a combination of malt+regular flour with boiling water in a 1:2 proportion (by weight) and also need to recognize whether the point is to protect against the enzyme or come encourage their action.
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Overall it is add 3 components boiling water to 1 component malt, then 2 parts regular flour, turn off the heat. Mix and let sit.
Yes, heater to boiling temperature will destroy amylase.
Depending top top the ratio, the goal of that recipe may be to damage the enzymes, to gelatin the starch, or to aid the enzyme be most effective. It’s not uncommon for an especially old and also traditional recipes to usage a combination of boiling water, ice-cold water, and room-temperature ingredients to with a specific temperature, as the ratio of entry will recognize the final temperature pretty accurately there is no a require for a thermometer. If the water to malt/grain ratio is around 1:1 by mass, the would placed the enzyme at your optimum temperature because that converting starch to sugar. If that a lot more water than malt/grain (again, by mass) then the objective is more likely to deactivate the enzyme and/or gel the starch.
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