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 ?
Malt is used in two forms: diastatic malted flour in a powder form or diastatic malted syrup.
Diastatic power was 144, 108, and 159 [degrees]ASBC for Sublette, Harrington, and Merit, respectively.
High diastatic flours tend to be lighter in colour and can be used to add natural enzymes to bread dough, improving the bloom, texture and flavour of the final product.
Diastatic malt, rich in enzymes thatimprove the flavor, the texture, and the appearance of homemade bread, helps to keep the bread fresh longer.
58.9 20[degrees]C DU), and diastatic power (114 vs.
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.
To troubleshoot this problem, 0.5 to 1 percent of diastatic malt (based on the total flour) can be added to the final dough.
Data collected for each malt sample were moisture (g [kg.sup.-1]), diastatic power (DP) ([degrees]ASBC), [alpha]-amylase activity (20[degrees]C DU), wort viscosity (cP), wort protein (g [kg.sup.-1]), fine- and coarse-grind extract (g [kg.sup.-1]), and malt [beta]-glucan content (g [kg.sup.-1]).
That diastatic power is able to convert larger amounts of starch, allowing the addition of adjuncts."
(7) Quenton Macmanus reported diastatic perforation of caecum without distal obstruction in 1977.
In contrast, most quality traits such as amylase activity, soluble protein content, soluble/total protein ratio, diastatic power, extraction difference, etc., had short vectors, suggesting that they had little association with yield in all environments.
The pro understands the meaning of low diastatic power, high soluble/total protein ratio and an inadequate grind assortment and what these will do within the limitations of the system available.