Do you want to know a substitute for diastatic malt powder?
Whether it’s because of its unavailability or dietary restrictions, finding a substitute is something many bakers have been searching for.
Diastatic malt gives your baked goods the perfect balance of sweetness and flavor, but if you can’t get your hands on any, gone are the days of struggling to find alternatives!
This blog post will discuss the greatest alternatives to diastatic malt powder so you can continue baking without interruption.
Keep reading to learn how these ingredients affect dough and why they make great substitutes!
What Is Diastatic Malt Powder?
Diastatic malt powder is a form of ground, malted grain treated with enzymes to make it easier to digest.
It usually comes as a light brown powder and can be used as an ingredient in various cooking recipes.
Diastatic malt powder provides nutritional benefits because it contains high fermentable sugars, starches, and proteins.
This powder is often used in bread baking to promote a more flavorful, evenly-textured crust and crumb.
It can also be added to other baked goods, such as pancakes, muffins, cookies, and cakes, to give them a more complex flavor profile.
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Diastatic malt powder can even be used in brewing beer or whiskey to give it a smooth, malty flavor.
When using diastatic malt powder in baking, the amount used should be determined by the recipe and the type of dough being prepared.
Note that when using diastatic malt powder in baking, it should never replace a full measure of flour since it may contribute too much sugar and could affect the final texture or flavor of the baked good.
Diastatic malt powder should also be stored in a cool, dry place away from direct sunlight.
This will ensure that it retains its full potency and flavor-enhancing properties.
Substitutes For Diastatic Malt Powder
You can use some options to substitute for diastatic malt powder to provide enzymatic action to doughs and batters if you don’t have or can’t find it at the store.
Bread Flour
Bread flour is high-protein wheat flour, usually made from hard red spring wheat, used primarily in baking bread.
Its higher gluten content helps the dough to have more elasticity and stretchiness, which allows it to rise better and gives the baked bread a light texture.
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It contains 12–15% protein compared to 10–12% all-purpose flour.
Bread flour can be a viable substitute for diastatic malt powder in baking because of its high protein content.
The proteins, specifically the gluten, provide structure and strength to the dough, allowing it to rise higher with more gas retention.
The additional protein creates a stronger crumb structure, preventing the bread from becoming soggy.
Additionally, bread flour has a slightly higher starch content than all-purpose flour, which regulates the amount of liquid needed and prevents it from becoming too dry or dense.
Bread flour can help provide the same rich flavor as diastatic malt powder without impacting color or texture.
Cornstarch
Cornstarch is a white powdery substance made from the endosperm of corn.
It is commonly used as a thickening agent in soups, sauces, gravies and puddings, but it can be an ingredient in baking.
Cornstarch can be a substitute for diastatic malt powder because both act as leavening agents, although cornstarch is not as powerful as diastatic malt powder.
When baking with cornstarch, add other ingredients that will help the dough rise, such as baking powder or baking soda.
Cornstarch also works well for coating foods before frying them because of its ability to form a thin, crisp crust.
It can also be used as an alternative to breadcrumbs or flour when coating foods with a crunchy texture.
Additionally, it can be added to sauces and gravies to thicken them without changing their flavor.
Malted Milk Powder
This is a powder made from evaporated skimmed milk, malt extract and wheat flour.
It is often used to enhance the flavor of certain dishes, such as milkshakes, malts, and baked goods.
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Additionally, it can be used as an ingredient in recipes that require diastatic malt powder because it provides the same flavor and texture.
Diastatic malt powder is made from enzymes that can break starches down in flour or other ingredients, while malted milk powder only provides flavor and texture.
This means that it should not be used to replace diastatic malt powder when cooking recipes that require the breakdown of starches.
Malt Syrup
Malt syrup is a thick, sweet liquid made from malted barley or other grains.
It contains high levels of diastatic enzymes which help to convert starches to sugars while baking.
Malt syrup contains the same types of enzymes as diastatic malt powder that break down starches, and it can also add a subtle sweet flavor to baked goods.
In addition, malt syrup is generally easier to find and use than diastatic malt powder.
It can be added directly to recipes that call for diastatic malt powder or used as an ingredient in other baking ingredients such as bread, cookies, cakes, muffins, and pizza doughs.
Malt syrup is not as strong as diastatic malt powder, so recipes that call for only a small amount of diastatic malt powder may require more malt syrup to achieve similar results.
Corn Syrup
Corn syrup is a thick, sweet syrup made from cornstarch.
It is widely used in many baked goods and other recipes as a sweetener because of its neutral flavor.
Corn syrup is also an alternative to diastatic malt powder.
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Diastatic malt powder, which is made by germinating and then drying grains, is used to add sweetness and flavor to baked goods.
The powder also helps enhance the flavor of yeast-based products like bread and pizza dough.
When corn syrup is used as a substitution for diastatic malt powder, it adds sweetness without changing the flavor of the food too much.
Corn syrup also works well in recipes that require the dough to have some sweetness, such as rolls and cinnamon buns.
It can also act as a natural preservative in baked goods that are meant to last for longer periods of time.
Maca Powder
This is a nutritional supplement derived from the roots of the Maca plant, which is native to Peru.
It has been used since ancient times as an aphrodisiac and energy booster and is now becoming increasingly popular as a vegan-friendly substitute for diastatic malt powder in cooking.
Maca Powder is high in protein, calcium, magnesium, iron and potassium – all nutrients that are important for the body.
It also contains several B vitamins and essential fatty acids that can help to boost energy levels.
Additionally, this powder is a rich source of antioxidants which can aid in reducing inflammation and promoting healthy skin and hair growth.
Ovaltine
Ovaltine is a sweetened, malt-flavored powder that is made from malted barley, wheat flour, and milk.
It contains maltose syrup and other ingredients like calcium carbonate, sodium bicarbonate, and flavorings.
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Ovaltine was first marketed in Switzerland as a health food supplement in 1904 by the Wander AG company.
It has since been marketed in various countries as a health drink and is also available in other forms like malt-flavored syrup and chocolate bars.
Ovaltine is often a substitute for diastatic malt powder due to its sweet flavor and relatively lower cost.
Diastatic malt powder is made from barley and sometimes wheat grains that have been allowed to germinate, or sprout.
This process produces naturally occurring enzymes that are responsible for converting the starches in flour into sugars.
However, diastatic malt powder can be expensive and hard to find, making Ovaltine an attractive alternative.
FAQs
Do You Need Diastatic Malt Powder For Baking Bread?
No, diastatic malt powder is not necessary for baking bread.
However, it can be beneficial in some cases as it helps to break the starches down in the flour more quickly and efficiently, resulting in a better texture and improved flavor.
What Can Be Used In Place Of Malt Powder When Making Bagels?
If you don’t have malt powder on hand, you can use a combination of honey and barley malt extract or syrup.
You may also be able to substitute other ingredients like molasses, dark corn syrup or brown sugar for the sweetness provided by the malt powder.
What Is The Purpose Of Diastatic Malt Powder In Baking?
Diastatic malt powder is a type of flour that contains the natural enzyme diastase.
This natural enzyme helps to break starches down into simple sugars, making them easier for yeast to convert into alcohol during the baking process.
Conclusion
Diastatic malt powder is an essential ingredient when cooking many recipes because of its ability to convert starches to sugars, but it can be expensive and difficult to find.
Fortunately, there are several good alternatives that can be used as substitutes for diastatic malt powder.
These include malt syrup, corn syrup, maca powder, and ovaltine.
Each of these substitutes has its own unique benefits, so consider your recipe and the results you want to achieve before selecting a substitute for diastatic malt powder.
With a bit of experimentation, you can find the perfect substitute that will give you the desired results without breaking the bank.
