saccharifying

Indeed, finger millet has much more of this "saccharifying" power than does sorghum or maize; only barley, the world's premier beer grain, surpasses it.

2. Finger Millet 1996

Enzymes are added to the slurry to thin it and begin saccharifying the cellulose.

Spinning straw into liquid gold ewillett 2008

And even if the reformers were to beat us from this stronghold, by proving that tobacco impaired the saccharifying power of this organ also, we should still find the mixed fluids supplied by the smaller, but very numerous glands of the intestines, sufficient to accomplish the requisite modification of starch, though more slowly and to a less degree.

The Atlantic Monthly, Volume 06, No. 34, August, 1860 Various

Keep _A_ for comparison, and to _B_ add saliva, and expose both to about 104° F. _A_ is unaffected, while _B_ soon becomes fluid -- within two minutes -- and loses its opalescence; this liquefaction is a process quite antecedent to the saccharifying process which follows.

A Practical Physiology Albert F. Blaisdell

a considerable time after eating, does the saccharifying process go on with normal rapidity and vigor.

The Atlantic Monthly, Volume 06, No. 34, August, 1860 Various