Starch saccharification degree

The enzyme most commonly used is a-amylase. Optimal pH and temperature are 6.5 and 70 to 90°C, respectively. Hydrolysis can be carried out to obtain a product consisting mostly of maltose with small amounts of glucose or vice versa. The sweet-taste intensity of starch hydrolysates depends on the degree of saccharification and ranges from 25 to 50 percent of that of sucrose. Table 6.2 provides an average composition on some hydrolysis products. The wide range of starch syrups starts with those with a low DE value of 10 to 20 (maltotriose) and ends with a high DE value of 96 (dextrose)[7]. 

Recently, light beers, of lower calorific content, have become more popular. These require a higher degree of saccharification at lower starch concentrations to reduce the alcohol and total solids contents of the beer. ... 

---