The determination of the diastatic power takes place by the hydrolysis of the starch made by two enzymes: 1) alpha - amylase that cuts the starch chains alpha 1-4 in dextrines.
2) beta - amylase reduces the dextrines in maltose.
The diastatic power is the number of grs. of formed maltose on depend of starch for 100 grs. of malt.
Results are given in W.K. (Windish Kolbach).

Order of size:

In America the diastatic power is measured in Lintner degrees:
1 Lintner = (W.K. + 16)/3,5
or 1 Lintner = 0,3 W.K. + 4