I cannot claim to be an expert on reading spec sheets, but to my knowledge, best measure of modification is Kolbach or S/T, not DP.
But I might be wrong. I have no doubt that somebody else will chime in with much more info later.
In my understanding, chit malt is basically grain that was wetted a bit and then dried. So yeah, should be real similar to how flaked barley would behave. Tastes like grass and hay (I've tasted it), very green.