SC - Re: Bread making Platina style (long)

[Decker, Terry D.]

> Okay....a question here....where does the amylase come from?  

Alpha-amylase and Beta-amylase are what the _plant_ uses
to convert the starches in the endosperm to simple sugars (to be
used for the energy needed to push the nascent plant above the
soil and unfurl leaves to allow it to make new food and grow).
As such it must first be present in the seed to enable a seed to 
germinate. 

It is generally more concentrated in the germ than in the 
endosperm (which is the predominant component of flour), but 
some does exist, even if by contamination. 
since Amylase breaks down the sugar in a catalytic fashion 
(without being used up itself in the reaction) only traces are 
necessary to begin the process. Heat and moisture improve 
the catalytic reaction. 

Naturally using the whole grain produces more amylase, since 
it inclused wheat germ. If the Grain is allowed to malt, by 
allowing it to partially germinate before drying and grinding, then 
considerably more amylase will be present.

Brandu