Author Topic: Diastatic Malt Powder  (Read 4637 times)

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Offline Randy

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Diastatic Malt Powder
« on: December 28, 2003, 04:23:11 PM »
Anybody else try Diastatic Malt Powder?


Offline DKM

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Re:Diastatic Malt Powder
« Reply #1 on: December 28, 2003, 08:21:40 PM »
Never heard of it.  What is it?

DKM
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Offline Randy

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Re:Diastatic Malt Powder
« Reply #2 on: December 28, 2003, 08:47:01 PM »
It is an enzyme that helps yeast convert the starch into sugars in bread.  It is especially useful in long fermentationís in the refrigerator.  It also lengthens the shelf life of bread.
I ordered some today to give it a try.

Randy

Offline Steve

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Re:Diastatic Malt Powder
« Reply #3 on: December 28, 2003, 09:21:59 PM »
I use it all the time in my bagels. I tried it once in pizza dough. Didn't care for it.  :-\
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Offline Randy

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Re:Diastatic Malt Powder
« Reply #4 on: December 28, 2003, 09:39:43 PM »
Curious, the you didn't like the flavor?
Did you try it on your NY style?

Randy

Offline Steve

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Re:Diastatic Malt Powder
« Reply #5 on: December 30, 2003, 08:44:03 PM »
Well, the malt powder (I use diastatic malt syrup) is a key ingredient in bagels... and gives bagels their unique flavor.

Used in pizza dough simply made the pizza crust taste... well... bagel-ey!  ;)

Not saying that I don't like the taste of the malt, just that I don't care for it in pizza crust. YMMV.
« Last Edit: December 30, 2003, 08:44:50 PM by Steve »
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Offline Randy

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Re:Diastatic Malt Powder
« Reply #6 on: December 30, 2003, 10:51:56 PM »
Steve thanks for the input.  Barley Malt seems to be a common ingredient in Bakers Flour along with ascorbic acid.  That is what got me going on this.  At the point we all are now with our recipes we will have to work a bit to pick up a small improvement taste and looks don't you think?

Randy

Offline DKM

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Re:Diastatic Malt Powder
« Reply #7 on: December 30, 2003, 11:09:14 PM »
Very much so.  It might be interesting to try for my own testing.

DKM
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