diastatic


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di·a·stat·ic

(dī'ă-stat'ik),
Relating to a diastasis.

di·a·stat·ic

(dī'ă-stat'ik)
Relating to a diastasis.
References in periodicals archive ?
Dark malt flours have a low diastatic activity, due to the level of roasting required to achieve their colour, and a strong flavour profile.
A tip for bread bakers: Bake your bread without sugar by making your own diastatic malt powder.
Roasting not only imparts a desirable flavour and colour in Kwete, but also to some extent gelatinises the starch in the dough rendering it readily available for gelatinisation by malt diastatic enzymes during mashing step.
That diastatic power is able to convert larger amounts of starch, allowing the addition of adjuncts.