dextrinous

The higher the mashing temperature, the more the diastase will be crippled in its action, and the more dextrinous (non-fermentable) matter as compared with maltose

Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria" Various

It will be seen that these worts vary very little in composition, the chief points of difference being that those made partly from raw grain are more dextrinous and contain less albuminoids than the wort made from malt alone.

Scientific American Supplement, No. 358, November 11, 1882 Various