1. The diastatic power of the malted barley is important for converting starches into fermentable sugars during brewing.
大麦芽的糖化力对于在酿造过程中将淀粉转化为可发酵的糖分是非常重要的。

2. Some enzymes have diastatic properties, meaning they are able to break down complex carbohydrates into simpler sugars.
一些酶具有糖化性质，意味着它们能够将复杂的碳水化合物分解为更简单的糖分。

3. The diastatic action of the enzyme amylase is crucial in the digestion of starches in the human body.
淀粉酶的糖化作用对于人体内淀粉的消化至关重要。

4. Brewers often test the diastatic power of their malted grains to ensure they will be able to convert starches into sugars during the brewing process.
酿酒师经常测试他们的麦芽谷物的糖化力，以确保在酿造过程中能够将淀粉转化为糖分。

5. The diastatic enzymes in saliva help to begin the breakdown of carbohydrates in the mouth during the process of chewing.
唾液中的糖化酶有助于在咀嚼过程中开始分解口腔中的碳水化合物。

6. It is important to consider the diastatic power of the malt when formulating a recipe for baking bread.
在制定烘焙面包的食谱时，考虑麦芽的糖化力是非常重要的。