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Diastatic Malt. The product obtained from a cereal, such as barley (q.v.), wheat (q.v.), triticale (q.v.), etc., that has undergone germination (q.v.) during which it develops high levels of amylolytic activity (q.v.) and some protease (q.v.) activity. The product is a major source of amylolytic activity and of malt flavor in baking, and is available in various forms, as liquid syrup, dried extract, as well as malt flour (q.v.) and with different levels of enzymatic activity that range from high to very low. Malt (q.v.) is also a source of maltose (q.v.), dextrins (q.v.), solubilized protein (q.v.), mineral salts and vitamins (q.v.).