Convert diastatic malt to non-diastatic?
Okay so I've been saddled here with like six pounds of diastatic malt powder. Works as advertised but way more than I'll ever use in a year. Also am in need of some of the non-diastatic malt for my bagels, thus:
Anybody know whether and how it would be possible to convert diastatic to non-diastatic malt?
I know the enzymes are destroyed when heated above 130°F. But would simply roasting or simmering the diastatic malt produce the same kind of non-diastatic malt sold as a sweetener? The stuff I bought on sale from King Arthur most definitely does not taste sweet at all, and smells almost of mold. But it is fresh and clean in appearance, bags were pristine and not at all close to expiration date, so am guessing it is just the active enzymes that are so olfactorily off-putting?
Any insights would be most appreciated.