Malt syrup is yeast food, and it gives products a pleasant taste, color and aroma. There are two types, enzyme-active (diastatic) and enzyme-inactive (nondiastatic). Triticale malts are said to have higher diastatic power then other cereal malts, and their average soluble protein content is nearly twice that of other malts. Triticale malts increase the levels of fermentable sugars and low-molecular-weight proteins in dough more significantly. A 60degree L diastatic malt syrup produces good results.

Excerpted from The Workbench Klaus Tenbergen, Modern Baking, August 2002, p. 22.

Updated: Saturday, December 29, 2007.