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2024-10-04 01:12:14
Diastatic Malt
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What is Diastatic Malt?
Diastatic malt is a type of malt made mainly from sprouted barley that contains diastase enzymes. Other sources of diastatic malt include wheat and rice grains. It is added to bread formulations to correct enzyme activity or adjust fermentation time and is commonly used in baking as a sweetener and flavor component.1,2
Commercially available forms of diastatic malt can include:
Syrup
Flour
Extract
Origin
Malt has been used since prehistoric times in brewing and bakery applications. Diastatic malt is considered the European bakers’ secret and is regarded as the normal source of alpha-amylase. In Germany, this malt is commonly used in the manufacture of small crusty rolls.
Function
Several functions can be attributed to diastatic malt in baked goods, namely: 1,2
Sweetener: provides sweetness to baked goods.
Color: imparts a characteristic brownish color and a subtract for Maillard reaction.
Flavor: provides a distinctive flavor to baked goods.
Diastatic malt is a type of malt made mainly from sprouted barley that contains diastase enzymes. Other sources of diastatic malt include wheat and rice grains. It is added to bread formulations to correct enzyme activity or adjust fermentation time and is commonly used in baking as a sweetener and flavor component.1,2
Commercially available forms of diastatic malt can include:
Syrup
Flour
Extract
Origin
Malt has been used since prehistoric times in brewing and bakery applications. Diastatic malt is considered the European bakers’ secret and is regarded as the normal source of alpha-amylase. In Germany, this malt is commonly used in the manufacture of small crusty rolls.
Function
Several functions can be attributed to diastatic malt in baked goods, namely: 1,2
Sweetener: provides sweetness to baked goods.
Color: imparts a characteristic brownish color and a subtract for Maillard reaction.
Flavor: provides a distinctive flavor to baked goods.
Ingredients
- Hard rolls 1.25 %
- Wheat rolls 2.7 %
- Sour Cream rolls 0.5 %
- Tomato bread 0.5 %
- Soda crackers 0 - 0.1 %
- Light rye bread 0.5 %
- Pumpernickel 1.6 %
- White pan bread 0.5 to 1.5 % (baker’s percentage)
- Sweet goods 1.5 to 3.0 % (baker’s percentage)
- French/Italian bread 0.5 to 2.0% (baker’s percentage)
- Whole wheat bread 5.0 to 9.0% (baker’s percentage)
- Pretzels 1.5 to 6.0% (baker’s percentage)
Note: Ingredients may have been altered from the original.
Steps
Directions at bakerpedia.com
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