Diastatic malt powder is a natural ingredient derived from sprouted grains, typically barley. It contains enzymes, such as amylase and protease, that break down starches and proteins into simpler forms. Its significance lies in its ability to enhance fermentation, improve dough strength, promote browning, and add a subtle sweetness and depth of flavor to baked goods.
It is commonly used in bread, bagels, pretzels, and other recipes to achieve better rise, texture, and overall quality in the final product.
If you don’t have diastatic malt powder, there are some substitutes you can use in baking. Remember that these substitutes may not provide the same benefits as diastatic malt powder, but they can still contribute to the overall texture and flavor of your recipes.
Best Substitutes For Diastatic Malt Powder
Non-diastatic malt powder
While it lacks the enzymatic activity of diastatic malt powder, non-diastatic malt powder can still contribute sweetness and a subtle malt flavor to your baking. It can be used as a 1:1 replacement in recipes, providing a similar taste profile without the enzymatic effects.
Barley malt syrup
This thick and sticky syrup is made from sprouted barley and offers a rich malt flavor. It can be substituted for diastatic malt powder in an equal amount, but keep in mind that it contains more moisture. Adjust the liquid content of the recipe accordingly and expect a slightly different texture.
Honey brings its natural sweetness and moisture to baked goods. While it doesn’t have the same flavor profile as diastatic malt powder, it can be used as a replacement in equal amounts. Reduce the liquid in the recipe slightly to account for the added moisture.
Malted milk powder
Although not as enzymatically active as diastatic malt powder, malted milk powder still offers a mild malt flavor to baked goods. Use it as a 1:1 substitute, adding a subtle taste reminiscent of malted milkshakes or candies.
Brown sugar can bring sweetness and moisture to your baked goods. While it won’t provide the same enzymatic effects as diastatic malt powder, it can be used as a substitute in equal amounts. Remember that it will add its characteristic caramel-like flavor to the final product.
Wheat germ adds a nutty flavor and nutritional benefits to baked goods. Use it as a 1:1 replacement for diastatic malt powder to enhance taste and incorporate additional nutrients into your recipes.
Certain enzyme supplements, such as amylase and protease, can mimic the enzymatic activity of diastatic malt powder. Follow the instructions on the supplement packaging to determine the appropriate substitution amount based on your recipe’s requirements.
With its robust and distinctive flavor, molasses can provide a unique taste to your baking. Replace diastatic malt powder with equal molasses, but be aware that it has a stronger flavor. Adjust the recipe accordingly and expect a darker color and more pronounced taste.
Ground from barley grains, barley flour, has a slightly nutty flavor that can add depth to your baking. Replace diastatic malt powder with equal barley flour to contribute a unique taste to your recipes.
Corn starch can be used as a substitute for diastatic malt powder when a thickening agent is needed. However, it does not offer the same enzymatic activity or flavor. Use corn starch in recipes requiring thickening, but be aware that it won’t provide diastatic malt powder’s fermentation or flavor-enhancing properties.
Diastatic Malt Powder Ingredients
Diastatic malt powder is typically made from sprouted barley grains, which contain natural enzymes such as amylase and protease that break starches and proteins.
What Is The Taste Of Diastatic Malt Powder in Baking?
When used in baking, diastatic malt powder produces a subtle malt flavor that adds complexity and depth to the final product’s taste. It contributes to a mildly sweet and slightly nutty flavor profile, enhancing the overall flavor of bread, bagels, and other baked goods.
Different Uses Of Diastatic Malt Powder
- Pizza dough
- Cinnamon rolls
- English muffins
Home-Made Diastatic Malt Powder
To make homemade diastatic malt powder, begin by sprouting whole grains like barley or wheat berries. Once sprouted, dry the grains thoroughly and grind them into a fine powder using a blender or coffee grinder. The resulting powder can be used as a diastatic malt substitute in baking recipes to enhance fermentation and browning.
Benefits Of Diastatic Malt Powder
- Enhances fermentation and promotes yeast activity
- Improves browning and crust color
- Adds natural sweetness without the extra sugar
- Extends shelf life and freshness
- Enhances flavor with a subtle malt taste
- Improves dough strength and structure
Best Diastatic Malt Powder Brands
King Arthur Baking Company
Known for its high-quality baking products, King Arthur offers diastatic malt powder that helps improve dough strength and fermentation.
Bob’s Red Mill
A trusted brand in the baking industry, Bob’s Red Mill produces diastatic malt powder that aids in yeast fermentation and enhances the texture and flavor of baked goods.
Hoosier Hill Farm
Hoosier Hill Farm offers diastatic malt powder made from barley and promotes yeast activity, resulting in improved rise and texture in bread.
With a long history of producing malt ingredients, Briess offers diastatic malt powder that adds enzymatic activity to the dough, enhancing the fermentation process and promoting a rich crust color.
Anthony’s diastatic malt powder is made from sprouted barley and helps boost enzymatic activity, leading to better rise, improved browning, and enhanced flavor in baked goods.
Honeyville’s diastatic malt powder is a natural sweetener derived from sprouted barley that aids fermentation, producing light and airy baked goods with a hint of malt flavor.
Frequently Asked Questions
What Is The Difference Between Diastatic And Non-Diastatic Malt Powder?
Diastatic malt powder contains enzymes that convert starches into sugars, while non-diastatic malt powder does not have active enzymes. This difference affects their ability to contribute to fermentation and browning in baking.
Can I Skip Adding Diastatic Malt Powder In Baking?
You can skip adding diastatic malt powder in baking, but the final product may have a slightly different texture and flavor. Diastatic malt powder helps enhance fermentation and browning, so omitting it may yield a slightly denser or less caramelized outcome.
Does Diastatic Malt Powder Expire?
Yes, diastatic malt powder can expire. It typically has a shelf life of about 6 to 12 months if stored in a cool, dry place. It’s best to check the expiration date on the packaging or consult the manufacturer’s guidelines for specific information.