February 1, 2017 - 12:06pm
Diastatic Malt Powder
Hello! I've found a few sourdough bread recipes that require small amounts of diastatic malt powder. I have hard red wheat berries and a Nutrimill electric grain mill, so I thought about attempting to make some! Now, I've read not to heat it above 104 degrees F, but wouldn't grinding heat it up more than that? My mill advertises to keep flour at around 118 degrees F, so would I be able to grind up the sprouted grain and not worry about it killing the enzymes?
Any help is highly appreciated!
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ae not denatured until much higher temperatures. Brewers routinely hold the wort at 140 F to allow one of the amylase enzymes to do its thing before moving the rtemperature up to 150 F for the other amylase enzyme to do its thing in order to convert all the starch in the grain into sugar. So 125 F is no worries for denaturing enzymes.
Thanks. I'll start working on this! I'm kind of excited, as I'm hoping to get some better results with my whole grain breads (which hardly ever get oven spring; however, a white flour version does.) with this!