Diastatic Malt vs. Sugar--Part 2/2 скачать в хорошем качестве

Diastatic Malt vs. Sugar--Part 2/2

I did an experiment where I made three dough balls--one with sugar, one with .2% diastatic malt powder (DMP), and the third with .8% DMP. I could not tell a difference in apperarance between any of the three. As for taste, I could not tell any difference in taste between the one with sugar and .2% DMP, but the one with .8% DMP tasted negligibly more flavorful. Recipe (makes 1x12" pizza) 153 g flour 100 ml water 4.3 g table salt 0.5 g instant dry yeast 1.5 g sugar (OR .3 g DMP or 1.2 g DMP) 2 g olive oil Mix ingredients, rest at room temperature for 30 minutes. Shape dough ball and place in fridge. Next day, remove dough ball from fridge and rest at room temp for 2-4 hours, then shape and bake.