Can one substitute diastatic malt powder for amylase in baking recipes?

I'm looking to bake some brioche buns and I've got tons of diastatic malt powder (and syrup for that matter) lying around. Can I use that in place of amylase (is it even the same thing, perhaps?). If not, am I safe using amylase gotten at a homebrew shop for use in beer making?

Thanks!

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Tim_Roth_78505

The enzymes of diastatic malt powder should be functionally equivalent to amylase, although I don't know what the conversion factor would be between the two. What's the original recipe? Does it call for a specific brand of amylase?

Benjamin_Delbanco_86842

It's the chef steps recipe here: https://www.chefsteps.com/activities/brioche-burger-buns--3

Thanks!

Tim_Roth_78505

There's actually a conversion listed on the ChefSteps ingredients page for Diastatic Malt Powder: http://www.chefsteps.com/ingredients/diastatic-malt-powder

In this case, it looks like you'd want to add 250g of diastatic malt powder to substitute for the amylase. So in this case you'll probably want to stick with the amylase. Given that it doesn't specify a particular brand or organism, I'd assume that the amylase from your local homebrew shop is totally fine to use. Going off of the ChefSteps ingredient page for amylase, chances are it's the same malt-derived enzyme that you'd get in your diastatic malt powder anyway (albeit at a much higher concentration).

EDIT: Alternatively, you could look up a recipe that DOES use diastatic malt powder and compare the ratios to the sugar/flour/etc. to make a more informed substitution. There should definitely be a way to tweak the recipe for use with the malt powder, but I don't have enough experience with bread-making to actually offer any suggestions.

Benjamin_Delbanco_86842

Tim, thanks so much for the help. I've got a local homebrew shop very close by, so perhaps I'll start there.