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Malt plays a significant role in brewing beer, baking bread, and even enhancing flavours in various food products. But have you ever wondered why some malt/malt extract is labelled as diastatic while others are non-diastatic? Mahalaxmi Malt Products Pvt Ltd. will help you break it down in simple terms.
Diastatic malt is like the superhero in the world of malt/ malt extract powder/ malted milk foods which contains enzymes, specifically alpha-amylase and beta-amylase, known as tiny powerhouses, responsible for breaking down complex starches into simpler sugars. This process is called enzymatic conversion and is crucial in brewing and baking. This enzymatic activity is a game-changer in baking and brewing, as it contributes to the development of flavours, enhances dough texture, and aids in the production of carbon dioxide, leading to a better rise in baked goods.
Now, non-diastatic malt might not have the enzymatic powers of its diastatic counterpart, but it still brings a lot to the table. Non-diastatic malt is primarily used for its flavour, colour, and aroma rather than its enzymatic activity. Non-diastatic malt is the sweet artist that enhances the flavour and appearance of baked goods or beverages without the behind-the-scenes enzymatic action.
Diastatic Malt: This offering of Mahalaxmi Malt Products Pvt ltd. is ideal for bread-making, as it improves dough elasticity, texture, and the overall rise of the final product.
Non-Diastatic Malt: Great for adding sweetness and a golden-brown hue to pastries, cookies, and other baked treats.
Diastatic Malt: Essential for beer production, as it provides the enzymes needed to convert malt starches into fermentable sugars, contributing to alcohol content and flavour development.
Non-Diastatic Malt: Mahalaxmi Malt Products Pvt Ltd offers Non-Diastatic malt which is used for adding sweetness and enhancing the body and mouthfeel of beer without actively participating in the fermentation process.
Diastatic Malt: Contains enzymes (alpha-amylase and beta-amylase) that break down starches into sugars, crucial for brewing and baking.
Non-Diastatic Malt: Does not contain these enzymes but is valued for its flavour, colour, and aroma contributions in brewing and baking.
In essence, diastatic malt is the enzymatic powerhouse that converts starches into sugars, while non-diastatic malt adds character and enhances the sensory experience of the final product. Whether you're brewing a beer or baking a loaf of bread, understanding the roles of diastatic and non-diastatic malt can help you craft something truly delicious.
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