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Diastatic Malt Powder, 1 lb.
Diastatic Malt Powder, 1 lb.
1 pound bag
This is a blend of flour, dextrose, and barley malt powder.
Save money with combined shipping by ordering several items from Barry Farm.
|Average Customer Rating:
|| based on 80 reviews|
Average Customer Review:
( 80 customer reviews )
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Most Helpful Customer Reviews
72 of 72 found the following review helpful:
Amazing, magical stuff!Nov 13, 2012
By R. Butarbutar
I've been baking on and off for about 4 years now and have always been disappointed that I could neither get the smell nor the rise (oven spring) of a professional bakery. After recently deciding to use diastatic malt powder(around 1/2 to 1 tsp per loaf) and Peter Reinhart's cold-temp rise method, I finally made the most delicious bread I have ever made. My house smelled exactly like my favorite bakery in Berkeley!
Be careful about a couple of things...
1) more than 1 tsp per loaf, then you run the risk of having gummy-textured bread
2) most commercial bread flour already have malted barley flour added
3) DIASTATIC and NON-DIASTATIC are completely different. The latter is used only as a flavoring/sweetener; it really doesn't change the behavior of your dough
34 of 35 found the following review helpful:
Skeptical, But Really Seems to Make a DifferenceApr 24, 2011
After reading some positive reviews and recommendations from places like King Arthur Flour, I decided to give this bread add-in a try. I was skeptical a tablespoon or too would make a difference in my bread but it does seem to increase shelf life and slightly soften texture of all the loaves and rolls I've tried it with so far (sourdough, sweet rolls, dinner rolls). There is no distinct taste difference but the dough gets (much) easier to work with after the addition and it even seems to boost the rise a bit.
Not an essential bread-making tool, but if you make from-scratch loaves a few times a week, like I do, a tiny, yet worthwhile investment and great addition to your pantry. A pretty good, overall "secret" ingredient.
24 of 24 found the following review helpful:
Excellent productMay 28, 2010
By Donald W. Eckard
I have already made several products; Baguettes, Bagels, Balysee, and I even used this malt into my donuts. Excellent flavor and this malt was easy to use in place of malt syrup (just use 85% of the dry malt of the total syrup needed).
I will be back to purchase more of this product in the future.
85 of 103 found the following review helpful:
Diastatic Malt PurposeJan 29, 2013
When heated above 120-130F, it looses its diastatic ability. This enzyme rich substance is made from milled freshly germinating barley seeds when the diastatic enzymes are at their maximum concentration, which serves the purpose of breaking down the starchy stored sugar in the grain so that plenty of glucose is available for the young plant's rapid growth.
When we let a simple cracker slow dissolve in our mouth, after a few seconds if not swallowed, sweetness increases because of the amylase enzyme in our saliva breaks the sucrose (half glucose + half fructose) down and by doing so increases sweetness. What is unique about barley is it's high maltose (half glucose + half glucose) content. The amylase in our saliva can't break maltose down. The enzyme 'maltase' to break maltose down, though in many creatures internally (humans, but only after GI absorption into the blood), is difficult to come by in the world of chemistry put in a bottle. Diastatic Malt is the only source I could find on the internet.
The ability of diastatic malt to cleave maltose into simple glucose is especially important healthwise because the human body reacts best by far to pure glucose, not fructose or galactose. Because non-glucose simple sugars are not favorably pushed into cells for energy, they hang around in the bloodstream and have a nasty tendency to attach themselves to proteins in our bodies (called glycation) which deactivates some of our body's key enzymes, thereby making us metabolically 'sick'. The world of OBESITY and Diabetes enters here which is most simply measured by one's A1C blood level. A1C measures the degree to which these non-glucose sugars have bound themselves to our blood proteins. In strict scientific terminology A1C uses the word `glucose' but this is not the fault of the glucose molecule itself, but rather is the fault of non-glucose sugars which are about 30% absorbed from the GI tract. Not only diabetes, but cardiovascular disease, Alzheimer's, and other aging diseases (all together under the title RAGE 'Receptor for Advanced Glycation End-products') are strongly perpetuated by eating non-glucose sugars (by a factor of 10-fold over exclusively eating simple glucose).
Now one might remember high school chemistry class and think, "Ah ha! If I cook with only dextrose, then I'll be ok." Problem is, when one buys 'Dextrose' whether made from cane sugar or corn, it is on average combined half and half with fructose within the twin-sugar molecule sucrose. Table sugar IS sucrose. It is mislabeled by some as pure dextrose, when in fact it only contains half truly D-Glucose 'dextrose'. Whether from grocers or health-food shops, if it says dextrose, one can automatically assume other sugars are mixed in there with it. Why? Because the enzyme maltase is unavailable, except perhaps in a small quantity in Diastatic Malt. As a laboratory reagent, true D-Glucose (called D+DextroseAnhydrous) is available but is very expensive because of the extraction processes necessary to isolate it.
In cooking, the carmelization (browning effect) which so often tastes so yummy actually converts much of the glucose (stored within maltose) into several non-glucose sugars which taste sweet, but also make you age faster, develop a tire-tube around your waist, degenerate your brain, and decrease the quality of collagen under your skin, robbing you of your youthful look. So what does this have to do with Diastatic Malt powder?
The diastatic malt enzyme cleaves multiple complex sugars, but most importantly cleaves maltose (pure starchy twin-glucose, but not immediately available for energy). This is a strong health advantage for table syrups not intended to be cooked. So one could use this Diastatic Malt on pure Barley flour which is high in maltose sugar complexes, to make a healthy type of sugar syrup by thoroughly mixing in a small amount of diastatic malt enzyme and heating the liquid to no greater than 120F. Though it is complex in how to do it, this process can be improved by dropping the pH to below 3 or raising the pH to above 9, then once complete, returning the pH to 7 for palatability.
Strictly baking speaking, Diastatic Malt powder makes more glucose available for yeast risings and/or sourdough bacterial Lactobacillis sp. risings upon the loaf internal structure as the microorganism metabolic activity increases releasing pockets of CO2 which raises the dough. Key here is that biologically, everyone (humans, yeasts/molds, & bacteria) like simple glucose most, and Diastatic Malt maximizes glucose content better than any other product. Yeasts and bacteria often can utilize non-glucose sugars, but everyone's biological first choice in ATP energy output fuel is pure D-Glucose.
My research into this was brought about by the fitness folks who say pre-workout muscle is best prepared by getting creatine and other products into muscle cells quickly and efficiently by simultaneously consuming high carbohydrates(sugars). Knowing glucose best, I tried that and felt sick but the ill feeling was not because of the heavy glucose load, but the simultaneous heavy fructose load which comes hand in hand with pretty much all the simple sugar products, throwing off my body chemistry just prior to working out. What to do? Find a way to get TRUE 100% pure Dextrose in a concentrated form without too much difficulty or cost. It came as a surprise that the issue is far more chemically complex and culturally convoluted than what was anticipated upon first asking the question.
Looking for a product labeled "Dextrose" will lead you down a dark ally, because Dextrose mislabeling is common. Why? I'm not sure. Maybe it has something to do with the same folks who refused to warn the public about Nutrasweet breaking down into part poisonous methanol which can make you go blind, or the folks who say corn syrup is healthier than stevia without warning them that diabetes and decreased lifespan can result. I worked in a grocery store years back and was struck with awe when seeing customers pick up their cholesterol-lowering statin prescriptions while also buying tubs of supersaturated margarines. Or buying type-2 diabetes meds while also buying big bottles of fructose juices (supposedly very healthy because of the pretty photograph on the fruit juice label). So we sold em items to make them sick, then doubled our money back by selling em items to counteract the negative affects of the poisons we sold them. Who cared back then? I just took my paycheck and went home. After all, I was not the one choosing to buy either product.
I went into a popular grocery store last week and there in front of me just after walking in the front door was exercise equipment like a rope for jumping rope. Subliminal message: "Yeah, yeah, I know already I need to workout to solve all my health problems." The exercise equipment display was slightly to the right of the walkway, but further to the right was the entire cosmetic, health, & pharmacy sections of the store. Subliminal message: "I don't like jumping rope, so maybe instead of spending $20 on a rope, I should instead buy $20 of vitamins." This is how marketing works to increase store revenue by leading the customer down the isle to empty his pockets. People go to school to get official degrees to learn how to persuade customers to empty their pockets before leaving the store. So when I tell you the truth in this lengthy comment as a truly loving person would do, remember that there ARE some good people are left in the world. I count the seller of Diastatic Malt among them.
13 of 13 found the following review helpful:
Just what I neededJun 21, 2013
By Aussie Di
Read about malt powder for bread baking, still adjusting the amount but finding roughly 1 teaspoon to 3 cups of flour works well. It improved the rise and the crust is fantastic. I am using an older model bread machine.
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