BACK TO PREVIOUS PAGE

Saccharification

Saccharification. The process of converting complex carbohydrates, as starch (q.v.), into sugars, as glucose or dextrose (q.v.) and maltose (q.v.), and into dextrins (q.v.), by either amylolytic enzymes (q.v.) or by chemical action involving the use of dilute acids (q.v.), as in the production of corn syrups (q.v.).