Assertion: malt's enzyme | /r/HasProperty | active
Facets:
Source sentences:
text: It has no active enzymes, just a malty flavor which is generally more pronounced than diastatic malt products, due to additional roasting and concentration of flavors not possible at lower temperatures when trying to keep enzymes around in diastatic malt.
text: Diastatic malt, which contains active enzymes from the sprouting grain, is used to break down the starch in dough and convert it to sugar (maltose) so that the yeast can feed on the sugar enabling the dough to rise, especially in breads such as sourdough that require a longer time for preparation and fermentation to occur.
text: Nondiastatic malt, on the other hand, has no active enzymes and is used primarily for flavor, mostly in beverages.