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diastatic malts

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malt flours or extracts that have active as scones, and most biscuits. enzymes. They are used in bread making dough conditioners special emulsifiers that react with, or to liberate sugar from starch, making sugar strengthen the gluten in dough to make available for the yeast. Adding malt flour can a better product. Also known as dough improve carbon dioxide gas production and strengtheners. Used mostly in yeasted aid gas retention in doughs. Useful in flours products. Designed to be more effective, with high falling numbers, that is, low alpha- reliable and convenient to use than simple amylase activity.

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