I have a question about dextrin malts that's been nagging at me for a while. Dextrin malts are generally advertised as having the capacity to improve body, mouth-feel, palate fullness, and foam stability due to dextrins created during the malting process. So, it would seem to me that these dextrins would be subject to enzymatic degradation in the mash. After all, unless they are limit dextrins, which would not be subject to further a-amylase or b-amylase activity, the dextrins contributed by the dextrin malt would just be one step closer to complete conversion than starch from the base malt. What is going on here?