Diastase

Diastase is an enzyme used in the food industry to improve the quality of foods and facilitate their digestion. The enzyme hydrolyzes starch in barley grains to form a simpler form of glucose - maltose. This improves the texture and taste of foods and makes them easier to digest.

Diastase is widely used in the production of bread, cookies, muffins, candies and other confectionery products. It can also be used as an additive to various foods such as yoghurts, sauces, soups and drinks.

In addition, diastase may be beneficial for people with certain digestive diseases, such as celiac disease or irritable bowel syndrome. In this case, the enzyme can help facilitate the digestion of starch and improve overall health.

Overall, diastase is an important ingredient in the food industry and may be beneficial for people suffering from certain diseases. It improves the quality of foods and makes them easier to digest, which in turn can improve overall health.

Diastase (diastase, or maltase, maltazimia) is an enzyme in barley grain (in rye it has a different name) that hydrolyzes its starch to the state of glucose. In fact, diastase is the very enzyme that prepares starch from food for absorption.

We have all noticed that when a child suffering from diarrhea is advised to eat more barley porridge, he actually begins to feel better. And this is not because the food contains a remedy for diarrhea, but due to the fact that diastasis decomposes feces into smaller components. Breakdown into small particles requires less energy and produces fewer gases, thereby making it easier for stool to pass through the intestines. Despite all of the above, diastase is not a food medicine - its "enzymatic power" is no greater than the ability of starch to dissolve in water and turn into a sweet syrup. However, diastase cannot be absorbed by humans on their own.