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 ?
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.
The hydrolysis of gelatinized starch in roasted maize dough and some extent of the ungelatinized malt starch into fermentable sugars and soluble dextrins by malt diastatic enzymes are important for fermentation process.
The addition of diastatic malt in the form of malted barley flour or syrup is the best and easiest way to accomplish this.
1]), diastatic power (DP) ([degrees]ASBC), [alpha]-amylase activity (20[degrees]C DU), wort viscosity (cP), wort protein (g [kg.
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.
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.
Radiant and Harrington carry the gene that controls a high amount of thermostable [beta]-amylase, and thus, a relatively high amount of diastatic power.