Technically, everything you need to know about baking with both diastatic and non diastatic malt products.
This video delves into the science of enzyme active barley malt explaining how it works, when to use it and how much is enough.
When you start adding enzymes to your product it is important to understand how they work. Many baking channels recommend adding diastatic malt powders or syrups without considering the variations in additives added to flour at the mill. Flour is different around the world so it is important to plan the addition of enzymes vs arbitrarily "splunking" it into your recipe because a you tube channel does.
Further, malt products are different around the world so what may work good for one person may end up a disaster or change the product little for another person.
There are many silly tests where channels and web sites show almost miraculous results without really explaining things much. Equally you have other more technically knowledgeable sites and resources that may or may not realize all positive benefits in their controlled testing.
time stamps
00:00 Malted Barley Additives
00:55 Diastatic Malt
01:38 Amylase Function
03:00 Amylase Benefits
04:25 Types of Malt
06:13 Flour Enhancement
06:45 Usage Guidelines
07:36 Too Much Enzyme
08:27 Benefits & Usage
09:37 Caution
10:46 Recommendations
#enzymes
#amylase
#maltedbarley
#bakingscience
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