Diastatic power

Diastatic power refers to a grain's ability to break down starches into fermentable sugars during brewing or baking. It is primarily determined by the enzymes, mainly amylases, naturally present in malted grains such as barley. Higher diastatic power means the grain can more effectively convert starches into sugars, which is essential for yeast fermentation in beer brewing or for providing energy in baking. Measuring diastatic power helps brewers and bakers select appropriate grains to ensure proper fermentation and product quality, especially when using unmalted or adjunct grains that lack these natural enzymes.