What is the purpose of using malt syrups in lean formula hearth bread and what type malts are used?
Non-diastatic malt is primarily used to add flavor and color to the crust but will also add to the food supply for the yeast. Diastatic malt will do the same as non-diastatic malt and, in addition, supplies amylase enzymes. The amylase enzymes convert starches to maltose sugars and will also increase softness in the dough, exhibiting greater pan flow characteristics. Non-diastatic malt syrup (or dried powder form) is the form generally used in hearth bread.
