Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting Milling How is it different than regular malt? It comes down to the enzyme content or activity. [...]
The post Enhance Taste and Crumb Color with Non-diastatic Malt appeared first on BAKERpedia.
Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps: Sprouting (malting) Germination Kilned/roasting Milling How is it different than regular malt? It comes down to the enzyme content or activity. [...]
The post Enhance Taste and Crumb Color with Non-diastatic Malt appeared first on BAKERpedia.
Sometimes, things just need a little…boost. If you’re looking for ways to make your bread product’s taste, crumb color or aroma pop, look into non-diastatic malt. It is extracted from barley using the following steps:
- Sprouting (malting)
- Germination
- Kilned/roasting
- Milling
How is it different than regular malt? It comes down to the enzyme content or activity. Because the malt is kilned, this stops the enzymatic activity.
Baking tips
Non-diastatic malts for baking applications are available commercially in a variety of forms, including:
- Flour
- Extract
- Syrup (20% moisture)
- Dried syrup
Because it’s high in maltose (a reducing sugar), it adds in flavor and crust color. It also acts as food for the yeast.
Suggested usage levels of non-diastatic malt in yeast-leavened bakery products:
Product | Baker’s % | Dough System | NDM form | Comments |
100% whole wheat bread | 2 | Straight Dough | Syrup | Table sugar also added |
Challah | 0.6 | Straight Dough | Syrup | Table sugar also added |
Milk Bread | 1 | Straight Dough | Syrup | Table sugar also added |
American Rye Bread and Rolls | 2.5 | Straight Dough | Syrup | Either use molasses or non-diastatic malt syrupTable sugar not included |
French Bread | 1 | Pre-ferment (Poolish) | Syrup | Table sugar not includedNon-diastatic malt syrup added at pre-ferment side |
White Pan Bread | 0.5 | Sponge and Dough | Syrup | Table sugar also added at dough sideNon-diastatic malt added at sponge side |
Vienna Bread | 1 | Straight Dough | Syrup | Table sugar also added |
Italian White Pan Bread | 0.5 | Straight Dough | Syrup | Table sugar not included |
The post Enhance Taste and Crumb Color with Non-diastatic Malt appeared first on BAKERpedia.