Degree Lintner
°Lintner or degrees Lintner is a unit used to measure the ability of a malt to reduce starch to sugar, that is, its diastatic power. While the measurement is applicable to any amylase, in general it refers to the combined α-amylase and β-amylase used in brewing. The term is also generalized to diastatic malt extracts and separately prepared brewing enzymes. The abbreviation °L is official, but in brewing applications it may conflict with °L used for degrees Lovibond. JECFA, the Joint FAO/WHO Expert Committee on Food Additives, defines the degree Lintner as follows: .
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Degree Lintner
°Lintner or degrees Lintner is a unit used to measure the ability of a malt to reduce starch to sugar, that is, its diastatic power. While the measurement is applicable to any amylase, in general it refers to the combined α-amylase and β-amylase used in brewing. The term is also generalized to diastatic malt extracts and separately prepared brewing enzymes. The abbreviation °L is official, but in brewing applications it may conflict with °L used for degrees Lovibond. JECFA, the Joint FAO/WHO Expert Committee on Food Additives, defines the degree Lintner as follows: .
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Das Grad Lintner (Einheitenzei ...... n. . 100 °L = 3,014·10−7 Katal
@de
°Lintner or degrees Lintner is ...... 7 katal or 18.08 enzyme units.
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Das Grad Lintner (Einheitenzei ...... n. . 100 °L = 3,014·10−7 Katal
@de
°Lintner or degrees Lintner is ...... e degree Lintner as follows: .
@en
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Degree Lintner
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Grad Lintner
@de