I want to know why honey diastase activity must be controlled? What happen if the diastase is to high or to low? and why it is considered a bad product?
Dear Syarief,
Diastase in honey converts starch to short-chain sugars and the enzymes’ activity hints at possible heating and/or poor storage conditions. Heating the honey degrades the enzyme, which is why the EU honey directive states minimum values. In the U.S., diastase activity is mainly controlled to ensure low Diastase values, because much of the honey supply is used at bakeries for mixing with starch-containing food ingredients. A high Diastase number may cause poor bread texture. Regardless of the objective, measuring Diastase activity is important.
Regards,
Kindly check https://www.phadebas.com/areas-of-use/alimentary/diastase-in-honey/
Also check https://www.mdpi.com/1420-3049/24/7/1244/pdf-vor
Most beneficial as a pollinator and an industrial insect.
Have a look the link following
Article The worldwide importance of honey bees as pollinators in nat...
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