German Brewing

I knew there had to be more to limit dextrinase. I never could understand how the enzyme that was responsible for breaking up amylopectin (80% of the total starch in barley!) branches hit its optimum so far below gelatinization and saccharification temps. Yet another reason to hochurz mash

The CW has been that the actions of limit dextrinase takes place at lower temperatures, as stated above; if it survives the higher temperatures that occur during the first rest (and within a specific band of pH), does this mean that its actions on limit dextrins left over from alpha and beta will result in a higher fermentability?