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--- cooking:basics:bread:malt [2022/12/10 14:44] – created vektrat
+++ cooking:basics:bread:malt [2023/03/09 07:32] (current) – vektrat
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 ====== Malt ======
-tvi
+El malt és un cereal germinat artificialment i assecat per un procediment de maltatge. S'utilitza en begudes i aliments per afegir gustos i nutrients al cereal. Tot i que qualsevol gra de cereal es pot convertir en malt, l'ordi és el més utilitzat; el sègol, el blat, l'arròs i el blat de moro s'utilitzen amb menys freqüència.
+Germinat: https://www.weekendbakery.com/posts/a-sprouting-adventure/
+Maltat: https://www.weekendbakery.com/posts/making-your-own-diastatic-malt/
+The difference between non-diastatic malt and diastatic malt is the enzyme content or activity. Diastatic malt is not kilned, but dried at low temperatures to preserve its enzymatic activity.
+Non-diastatic malt is produced for its sweetening and coloring effect. The enzymes have been killed/inactivated through the application of additional heat during kilning (temperatures higher than 160°C). This kind of malt is high in maltose, a reducing sugar, which aids in the Maillard reaction. When added to formulas it mainly functions as a flavoring and crust coloring aid.
+--
+In many recipes, you can’t simply swap in diastatic malt powder in place of non-diastatic, as it could lead to a gummy texture. “I recommend sticking with barley malt syrup, or toasting the diastatic malt powder at 350°F for 5 minutes to deactivate the enzyme,” shares Alexander.
+  * https://www.youtube.com/watch?v=fbcNiDQvG-c