Kaffircorn malting and brewing studies. III.–Determination of amylases in kaffircorn malts

New and modified methods have been developed for the determination of amylases in kaffircorn malts because of their low β‐amylase content and because of the presence of insoluble but active α‐ and β‐amylases in malts made from certain varieties of kaffircorn. The amylases have been estimated, either after extraction from the malt or in situ, by measuring either the saccharifying or dextrinising activity. The accuracy, application and interpretation of these methods for brewing and research purposes are discussed.