Description
Enzymatic conversion of starches into fermentable sugars through malt-derived amylases or extended dough fermentation.
Technical
Diastatic malt provides alpha- and beta-amylase enzymes that hydrolyze starch into maltose and dextrins, while long fermentation relies on endogenous cereal enzymes activated by hydration and warmth.
Culinary Significance
Critical for developing sweetness, crust color, and gas production in artisanal breads and fermented grain products.
Science
Primary Reaction
Enzymatic hydrolysis
Parameters
Temperature
24°C optimal
20°C to 65°C range
Time
24 hours
12 hours – 72 hours
Equipment
Proofing chamberDough scraperBanneton basket