The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

GLUTEN FLOUR VS GLUTEN MALT POWDER VS MALT SYRUP

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skyler baker's picture
skyler baker

GLUTEN FLOUR VS GLUTEN MALT POWDER VS MALT SYRUP

i bought some high gluten flour from naples. i used it and it was good but i wasn't blown away with the difference. is there any difference if you add in wheat gluten than using high gluten flour.


i make bagels and have been using barley malt syrup in the dough and in the boiling water. i just tried diastatic malt powder instead in the dough. is there a difference from the syrup. thanks.

xrelaht's picture
xrelaht

Is the syrup diastatic as well?  Unless you bought it from a brewery supply place, the answer is probably no, but I thought I'd check.  Diastatic means it has enzymes (amylases) which convert starches to sugars.  Yeast will eat sugar much more readily than starch.  If you have these enzymes in your dough, you'll end up with a much bigger rise, as well a sweeter end result (the yeast won't eat all the sugar).

skyler baker's picture
skyler baker

the barley malt syrup that is easily available comes in a jar. it says on the label that it is diastatic and has the enzymes. its usually in specialty or health food type stores.