Dextrin

dextrin(e). (dehk'-strin)

    A complex, unfermentable, and tasteless carbohydrate produced by the partial hydrolysis of starch through the action of alpha-amylase during mashing. Dextrins contribute to the final gravity and body of beer; some dextrins remain undissolved in the finished beer, giving it malty sweetness. See also: amylase.