Diastatic malt

Diastatic malt flour is dried at a low temperature, which lets it keep the activity of its diastatic enzymes. A Canadian baking textbook recommends malt with medium diastatic activity.

The enzymes are amylase, also called diastase. Under the right conditions diastase breaks up some starch, liquefies it and converts it into malt sugar. In bread dough this supplies food for the yeast and sugars that help the loaf brown, so a small amount can support fermentation and crust color.

Like non-diastatic malt, it also adds sweetness, color and flavor to baked products. The difference lies in heat treatment: the diastatic type is gently dried so the enzymes survive, while the non-diastatic type is treated at high temperature, which kills them. Once the dough bakes, amylase is destroyed at about 170°F (77°C).