Diastatic malt powder is finely ground sprouted grain, usually barley, that retains enzymes which turn starches into sugars. It has a mild, lightly sweet, malty flavor and a soft, flour-like texture. Bakers around the world add small amounts to dough for breads, rolls, bagels, and pizza crusts to support fermentation and encourage browning. Malted grains have been used in brewing and baking for centuries, though modern malt powder offers a convenient way to add their effects to dough.