Category: Food > Malt
One intriguing fact about food is the role of diastatic malt powder in bread-making. This ingredient, derived from sprouted grains such as barley, contains natural enzymes that break down starches into sugars during the fermentation process. When added to dough, diastatic malt powder not only enhances the flavor and color of the bread but also improves its texture by promoting a better rise and a chewier crumb. This age-old technique has been used by bakers for centuries, yet many home bakers remain unaware of its transformative power. By incorporating this unique ingredient into their recipes, bakers can elevate their bread from ordinary to extraordinary, achieving a depth of flavor and a golden crust that is often associated with artisanal loaves.