Diastatic Malt

Most bread recipes include diastatic barley malt flour. Diastatic malt contains high levels of a- and P-amylases and proteases that mainly hydrolyze damaged starch granules and proteins, respectively. These enzymes gradually and slowly provide substrate for the fermenting of yeast. Diastatic malt is especially important in those formulations where sugar is not used, such as in French breads. Many commercial hard-wheat flours are supplemented with diastatic malt in order to adjust their diastatic activity, usually measured by the falling number assay (Chapter 15). The quantities used vary from 0.1% to 1.25% (Doerry 1995, Kulp and Ponte 2000, Stauffer 1990). 

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ND-201 Syrup [Premier Malt Prods. http //www.premiermait.com] Non-Diastatic Malt Syrup 40600 [MLG Enterprises] Nutrimalt Range t[Griinau GmbH http //www.gruenau-iiiertissen.de/com/index.htmi]. Pure Malt Colorant A6000 [MLG Enterprises] Pure Malt Colorant A6001 [MLG Enterprises]... 

Non-Diastatic Malt Syrup 40600 Nutrimalt Range Pure Malt Colorant A6000 Pure Malt Colorant A6001 8002-50-4 Cropure Menhaden Kettle Bodied and Blown Z-1 Kettle Bodied and Blown Z-5 Menhaden oil... 

Small amounts of diastatic malt flours lor the equivaleni in molt syrupsi may be used by bak ers because the enzymes present in these mall products convert the sUfCh of dough to sugars... 

Diastatic malts are sold mainly by wholesalers to bakers, brewers, and distillers. Therefore, consumers are not likely to E)e able to purchase such products in retail stores. 

Malt extracts are available in powdered and syrup form, but they are rather expensive since they are sold mainly in drug stores as laxatives and tonics. However, a slightly less expensive diastatic malt is sold by some health food stores. 

Discuss the functionality of the following ingredients used to produce bread salt, sugar, shortening, sodinm stearoyl-2-lactylate, potassium bro-mate, vital gluten, calcium propionate, yeast, diastatic malt, whole egg, egg albumin, and nonfat dried milk. 

Highly colored non-diastatic malt typically used in grist formulations of stouts to impart dark colors and special flavors. The lightly kilned malt is roasted in drums at progranuned temperatures. The roasting process starts at approximately 75°C, first increased to 160°C-175°C, and then to 215°C. 

The lightly kilned and high-diastatic malt is peated or smoked to various extents to yield spirits with characteristic flavors. Many distillers procure the raw material already cooked and mashed. However, some distilleries mill and process from scratch. Special and selected barley types are procured, dried, stored, and cleaned... 

Adjunct Common name of a starchy raw material mixed with diastatic malt during mashing processes for beer or alcoholic spirit production. Most adjuncts are refined fractions or starches obtained from dry- and wet-milling processes. The most widely used adjuncts are refined maize and rice grits, maize starch, ground barley, and syrups. Upon hydrolysis, adjuncts provide fermentable carbohydrates and soluble peptides, the key ingredients for the fermenting yeast. 

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