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Diastatic Malt

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A barley malt commonly used in flours to increase the extraction of sugars from the flours for use as food for the yeast during fermentation and to increase the residual sugars in the dough at the time of baking to promote increased crust browning. The diastatic malt is produced from barley that has been sprouted, dried and ground into flour. The diastatic malt works through enzymatic activity (it provides additional alpha-amylase) to release sugar from the damaged starch molecules of flour.

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