malt syrup in breads

I have never used this product in my breads because it was too difficult to obtain. A friend of mine was able to get me some at a beer supply store, both malt powder and malt syrup. Does anyone have experience or use this product in there breads? What exactly are the advantages as opposed to using sugar?

[m brown]

Okay, do you know that tender crust and depth of flavor when you bite into a real Kaiser roll? That is the malt. When you want a light but not exactly sweet but heightened grain/yeast combo flavor, that is what you use. And the crust is heaven.
Oh, I do go on.... I get my malt powder from
Kingarthurflour.com for home use and have gotten syrup from D.Rosen in NY. for commercial use.
Malt makes yeast very happy!
If you want a technical break down of what malt can do for certain breads, just ask and I can post it for you after work!

welcome angry one, any relation to the Angry Kid?

------------------
bake first, ask questions later

[This message has been edited by m brown (edited 01-16-2001).]

thanks m brown. If ya have the time, I'd welcome any more info. How much to use in relation to flour? Can you use same amount of powder as syrup? Diastatic or non-diastatic? I'm doing research on my own but welcome suggestions from those that do use it in there breads.
No kids here...just my angry self and hubbie.

[Pete]

m brown, glad to see that someone other than myself knows who "Angry Kid" is!!

[shroomgirl]

Bagel water too

[mudbug]

angrychef,

Here is some compiled information for you which might help...

Barley Malt Syrup Sprouted barley. Maltose, glucose, complex carbohydrates; 65 percent maltose, 30 percent complex carbohydrate, 3% protein. Dark brown, thick and sticky; strong distinctive flavor, like molasses. Half as sweet as white sugar. Best used in combination with other sweeteners (use no more than 40% barley malt). Wonderful in spice cakes, gingerbread and baked beans. I like it in cookies too. Substitute 1&1/3 cups barley malt for every 1 cup white sugar called for. Reduce liquid in recipe by 1/4 cup and add 1/4 teaspoon baking soda per cup barley malt used. Purchase only 100% barley malt, not barley/corn malt syrup. Store refrigerated. Organic available.
http://www.livrite.com/sweeten.htm

malt syrup
A natural sweetener made from a filtered, evaporated mash of ground corn and sprouted BARLEY. Found in health-food stores, malt syrup has an earthy, full-bodied flavor and is 75 to 80 percent as sweet as honey. Plain malt syrup is sweeter than the hop-flavored style, which has a bitter edge. Malt syrup may be substituted for other syrupy sweeteners. It's also referred to as malt extract.
http://www.epicurious.com/run/fooddi...?entry_id=9032

To change the flavor of the bread, use a tablespoon of honey, molasses, or malt syrup in place of the sugar. If you want a little more change, dissolve the sweetener in a cup of water. Stir in two cups of flour into the water, then cover the bowl with plastic, let it stand for four to twenty-four hours. Use this a starter. Subtract the water, flour and sweetener from the recipe, break the starter apart in a bowl containing the remaining water and make the recipe as per instructions.
http://www.florilegium.org/files/FOO...aking-msg.text

malt syrup
A natural sweetener made from a filtered, evaporated mash of ground corn and sprouted BARLEY. Found in health-food stores, malt syrup has an earthy, full-bodied flavor and is 75 to 80 percent as sweet as honey. Plain malt syrup is sweeter than the hop-flavored style, which has a bitter edge. Malt syrup may be substituted for other syrupy sweeteners. It's also referred to as malt extract .

Sweeteners also contribute their own flavor. Sucrose has a clean sweetness; honey has a
floral sweetness; molasses, malt syrup and brown sugar contribute dark notes; while
polyols contribute bitterness or a cooling sensation. Non-nutritive sweeteners can also
contribute bitter or metallic notes. The characterizing flavors of sweeteners such as honey,
brown sugar and molasses can supplement the flavor of less expensive sweetening
systems as an economical alternative. Characterizing flavors can be used if the functional
properties of a particular sweetener are unwanted.

*Buy barley malt in a natural food store. It is a sweet syrup made from barley, with a consistency like honey and a mild flavor all its own.

Barley malt and rice malt syrup are both sweeteners which promote digestion, strengthen the stomach and relieve food stagnation.

Sweeteners - add flavor, adds moistness, especially honey. Feeds yeast and add to keeping quality. Preferred: Honey, molasses or barley malt syrup. Be careful of high temperatures when using honey as it tends to over brown and scorch. I use 1/3-cup honey per 2-loaf recipe.
http://www.foodproductdesign.com/arc...99/0999de.html

Malt ingredients:
As previously mentioned, flour contains naturally occurring amylases. The same is true for cereals other than wheat. When a cereal kernel becomes moist and germinates, it experiences a dramatic increase in alpha-amylase. Consequently, malting grains such as barley and wheat can serve as the basis for many alpha-amylase-containing ingredients. (For a discussion of the malting process, see "Grains: The Bottom of the Pyramid at the Center of Attention," in the September 1994 issue of Food Product Design.)

Malt flour is most frequently used by millers to standardize the alpha-amylase content of wheat flour, although it is also often found as an ingredient in crackers and certain breads. It is made from wheat or barley that has been germinated, dried and ground to flour fineness.

Malt extracts and syrups start with germinated barley. Rather than grinding the kernels after drying, these ingredients are made through a series of liquid extraction and concentration steps that preserve the grain's alpha-amylase activity. Diastatic malt syrups are made the same way, but start with a blend of corn and barley. This causes diastatic syrups to have less of the malt flavor contributed by regular syrups and extracts, yet provide the same level of enzyme activity.

The non-diastatic malt syrup process is similar, but produces an ingredient without the amylase activity. This is then used for non-enzyme related benefits such as flavor and improved crust color.
http://www.foodproductdesign.com/arc...94/1194DE.html

For product info look here: http://www.maltextracts.com/welcome....ducts.htm~main

thanks for all the info.,cchiu. My boss went to the beer supply store to get me the malt syrup(I just told him to get non-diastatic malt syrup) and had to give me a call because there where so many different kinds: lite white, amber, dark,etc...Since I'm using it more for white breads, I'm assuming I should get the lighter colored syrup?

[mudbug]

Well, based off the info in the first paragraph "Dark brown, thick and sticky; strong distinctive flavor, like molasses." I would probably go dark brown. Unless you can compare and contrast by asking if they have an ingredients breakdown that you can verify with the info above.

If there are health food stores you can call to see if they have any in stock and go to see what they have to compare as well.

[Katherine]

If you're buying canned malt syrup intended for beer-making, make sure it's unhopped. That's a flavor you won't want to find in white bread.

Here is link for malt syrup and many other Aunt Patty's products, malt powder, date sugar, maple sugar, honey crystals, etc.

Glory Bee Foods

[ March 05, 2001: Message edited by: Debin ]