Amylase? Starch Be Gone! WTF - Ep. 162

[@thevillagersred]

you guys are great, just discovered your product from tiktok and excited to pick some things up after the holiday vacation!

[@Modernist_Pantry]

Awesome! Thank you!

[@denizerol1]

You guys have become my favorite youtube channel very fast! Keep up the good work :)

[@Modernist_Pantry]

Thank you so much! 😁

[@denizerol1]

@@Modernist_Pantry Ive tried the potato roll recipe and it said proof overnight so i just thought it would be a fridge proof. Was i wrong? Is the first proof at room temperature?

[@Modernist_Pantry]

@@denizerol1 Yes, it is a fridge proof. The secondary proof is done on the table or in a proofer

[@Tarrosion]

At 5:01 isn't .05% of 1000 .5g, not 5g?

[@Modernist_Pantry]

Yup you're correct - the general usage range for amylase is 0.05%-0.5% so between 0.5-5g/1000g

[@weelysharm8649]

Thank you for everything

[@DroDem1]

Sarap naman friend. Keep safe always ❤️

[@ColinFox]

It would be nice if you would specify whether your temperatures were celcius or farenheit.

[@Modernist_Pantry]

We typically use Farenheit

[@brianshaw373]

LOL… my kind of girl… a double dipper! Thanks for the education on amylase.

[@Modernist_Pantry]

You're very welcome!

[@homumu]

May I ask why protease is not commercially produced? I want to make a crispy pork belly and if protease is available it would be helpful to soften its skin, converting collagen to gelatin even before start cooking which is a great benefit to make it crispy

[@Modernist_Pantry]

They are sometimes sold as supplements and bromelain, also a supplement is a source of protease

[@homumu]

@@Modernist_Pantry do u have one on modernist pantry shop?

[@HarrisonObiorah]

Do you know the temperature range the amylase works at?

[@Modernist_Pantry]

Up to 80C, above that the enzyme is destroyed

[@HarrisonObiorah]

@@Modernist_Pantry thank you. Just so I’m clear this amylase works at every temperature below below 80C so even room temperature? I ask because powdered amylase seems to require a particular temperature range

[@HarrisonObiorah]

@@Modernist_Pantry hello are you able to confirm that the amylase works at room temperature and is safe to be eaten at room temperature?

[@jpaden8515]

Did the banana with amylase and pectin-x, and it turned out great. Super banana flavor. Also thought this may be an interesting technique for "pumpkin" to make pies, or maybe strained out for a drink like a pumpkin spice latte.

[@Modernist_Pantry]

Check out this recipe: blog.modernistpantry.com/recipes/pumpkin-pie-pot-de-creme/

[@jpaden8515]

@@Modernist_Pantry Thank you. I totally forgot about that one!

[@twells5880]

How much Alpha amylase for 3 3/4 cups flour for homemade bread? Thanks!

[@Modernist_Pantry]

Start at 1% by weight

[@Sleezy.Design]

Always use a scale and measure everything by weight. Makes life so much easier. You don't need different measuring cups/scoops, every recipe will turn out the same, you don't have to worry about density of your ingredients. For example, 3 cups of flour is a different amount than 3 cups of sifted flour, even though it's the same ingredient. With a scale you do not have to worry about it, it's much more accurate.

[@pennypritty1]

Can amylase (even a tiny bit) be used in an instant bread recipe? Looking for quick microwaved (or air-fried) instant bread (single or double servings), with that wonderful potato bread texture that doesn't get stuck in your throat. or is that too much to hope for? 🙂

[@Modernist_Pantry]

Since the amylase enzyme needs time to work its magic on the starches, it is better suited for long proofs. To improve instant bread you can try adding diastatic malt powder

[@naanamora3282]

How can I use amylase in fried potatoes ie. fries

[@Modernist_Pantry]

You can soak the potatoes in amylase solution to break down some of the starch. Haven't done it ourselves.

[@canthinkofausername6969]

Why do you need to add pectin x? To the amylase

[@Modernist_Pantry]

To break down the pectin. Amylase works on starch

[@5280fame]

what about Amylase with mashed potatoes?

[@Modernist_Pantry]

You certainly can, it would make the potatoes less starchy and a little sweet. We preferred using it on potato chips: blog.modernistpantry.com/recipes/fermented-potato-chips/

[@tamstegall5090]

Does the powdered Amylase work as good as the liquids?

[@Modernist_Pantry]

We haven't worked with powdered amylase

[@dianew7058]

I didn't really understand the purpose of the amalyase in the bun? What does it do for bread and how to use it?

[@Modernist_Pantry]

It breaks down the starch in the potato flakes which makes the bun softer and lighter. Checkout the recipe in the link for usage.

[@dianew7058]

@@Modernist_Pantry Ok thanks

[@justmedee1959]

@@Modernist_Pantry Does it lower the carb count? Does it increase the sugar content in the final product? Is this diabetic safe?

[@Modernist_Pantry]

@@justmedee1959 The carb count does not change. It simply converts the carbs to sugars, those carbs would turn to sugars in your body anyways. the ingredient is diabetic safe but the foods you add it to generally are not.

[@shanemelott3131]

Would adding this to your hummus makes it taste slightly sweeter since starches are being converted to sugar or is it undetectable?

[@Modernist_Pantry]

It is mildly sweeter, does not make it sweet hummus

[@followthetruth6601]

Does It help with weight loss?

[@Modernist_Pantry]

The starches are converted into sugars so it probably depends on what you do with what you soak in amylase. We don't research into weight loss specifically

[@LatoriaMartin]

Is pectinx and amylase the same?

[@Modernist_Pantry]

they are not

[@doomo]

Ok. I am loving your stuff. But a serious question. How do you measure such small amounts of amylase for use in bread for example?

[@Modernist_Pantry]

You have to use a scale. This is true for most functional ingredients. They are used in very small quantities and using too much will often have undesirable results. So you can't eyeball it or try to use volume measures which are very inaccurate.

[@doomo]

@@Modernist_Pantry uhm I have been using a digital scale ... BUT evidentially I need a much more accurate scale to use this product. So a totally different scale for weighing this?

[@Modernist_Pantry]

@@doomo It needs to be a scale that is accurate to 1gram or even better .1 grams.

[@doomo]

@@Modernist_Pantry Any suggestions?

[@Modernist_Pantry]

modernistpantry.com/products/high-precision-digital-ingredient-scale.html

[@arcmchair_roboticist]

Are you guys thinking about also adding glucoamylase? asking for a friend.

[@Modernist_Pantry]

This is glucoamylase.

[@arcmchair_roboticist]

@@Modernist_Pantry waaait a minute now I'm confused, is there a difference between alpha amylase and glucoamylase?

[@Modernist_Pantry]

@@arcmchair_roboticist I think you're thinking about alpha amylase versus beta amylase

[@Modernist_Pantry]

@@arcmchair_roboticist The end product of alpha amylase is glucose, while that of beta amylase is maltose

[@arcmchair_roboticist]

Ah OK so according to Wikipedia which I should've just checked to begin with glucoamylase is another name for gamma amylase which acts like beta amylase in that it only cuts on the non reducing end of the polysaccharide but instead of cutting off two rings resulting in maltose it only cuts of one. I think that the reason this is used in addition to alpha amylase is because alpha amylase can only cut down the longer chains and not the maltose? Not sure about that one though. So perhaps to make sure that the result is entirely glucose one should also put in the gamma amylose to break down the remaining maltose. Or it's entirely possible I've just misread this Wikipedia page. Either way your company is amazing and my Pantry is going to be completely full of mysterious magic ingredients that will confuse and scare my girlfriend.

[@12345678abracadabra]

you can see the point she tasted the hummus and she really didnt like it still haha

[@Modernist_Pantry]

Actually did like it! But not a huge fan of hummus in general. Haven't developed Guy Fieri level reactions yet

[@BabyBishRemy]

Not to change the subject but was this guy and Leon Lush separated at birth? lol Now Im off to find some enzyme...

[@Modernist_Pantry]

Here you go! modernistpantry.com/products/amylase.html?

[@BabyBishRemy]

@@Modernist_Pantry Thank you!

[@HUMANIST-Frequency]

😆😁😁👏🏿👏🏿😆😆🥰🤝🏾👋🏾

[@kauaichefservice995]

1000g x .05 = 50, you said it was 5. This is an order of magnitude difference, was this a mistake on your mental math or are my calculations wrong somehow?

[@Modernist_Pantry]

It would be 5g, or 0.5%

[@ClownWhisper]

Diastatic malt powder contains amylase Oh my goodness why don't you guys research before you make comments I've been at distiller for 35 years

[@Modernist_Pantry]

Yes. Diastatic malt powder does contain alpha-amylase. So not sure what your point is. If being at a distiller for 35 years leads you to believe otherwise then you have been mistaken for 35 years.

[@ClownWhisper]

@@Modernist_Pantry That makes zero sense..... First, you acknowledge that my assertion is true and then you say if I believe otherwise etc.... if my information is correct which you admitted outright that it was, what in the name of God is the point of the rest of your statement? I made my original statement because it sounded as if you were claiming that malted grain broke down searches using some other mysterious method. I'm one of the few people left on earth that actually knows how to correctly make slow-malted or long malt corn that contains enough enzyme to convert starches extraneous to itself. I gave zero indication that, as you put it "I believed otherwise" so why would insert that pretense? its like talking to a fox news anchor

[@Modernist_Pantry]

@@ClownWhisper You seemed to be asserting that it didn't contain amylase. Because if you actually listened to the episode Janie says right at the beginning 3:09 that it contains amylase. So the only conclusion to be drawn from your trolling comment was that you disagreed with her statement. You might try actually listening to what is said before you impart your sage wisdom and experience to enlighten everyone. I would say it is more akin to talking with a legacy media anchor who doesn't listen to what is actually said but creates their own narrative based on their preconceived notions and their desperate need to feel smarter and better than everyone else.