只用4种材料的法棍，为什么还要加“麦芽糖浆”？答案藏在麦芽糖浆的四重特质里！

Core Viewpoint - Malt syrup is a crucial ingredient in baking, particularly in recipes that do not use sugar, such as French baguettes, where it plays a significant role in fermentation, flavor enhancement, and texture improvement [3][20][45]. Group 1: Definition and Historical Context - Malt syrup is a concentrated extract derived from germinated barley, primarily composed of enzymes like alpha-amylase, which helps break down starch into sugars usable by yeast [4][5]. - The use of malt syrup dates back to ancient civilizations, with evidence of its production in ancient Egypt around 3000 BC for brewing and flavoring [9][10]. - In traditional Japanese culture, malt syrup, known as "mizuame," has been used since the Edo period for its mild flavor and versatility in various food products [12][13]. Group 2: Functional Roles in Baking - In sugar-free recipes, malt syrup serves as a fermentation aid, providing necessary sugars for yeast to produce gas and alcohol, which helps the dough rise [16][19]. - Malt syrup contributes to the Maillard reaction and caramelization during baking, resulting in a golden crust and rich aroma without adding sweetness [22][23][26]. - It enhances dough extensibility and elasticity, making it easier to shape and preventing cracks, which is particularly beneficial for French baguettes [30][32]. Group 3: Preservation and Quality Improvement - Malt syrup helps retain moisture in baked goods, slowing down starch retrogradation and maintaining softness over time, which is crucial for commercial production [35]. - The addition of malt syrup can extend the optimal texture period of bread, providing a competitive advantage in the market by improving product longevity [35]. Group 4: Comparison with Other Ingredients - Malt syrup differs from other sweeteners like sugar and honey, as it is not primarily a sweetening agent but rather a dough conditioner and flavor enhancer [5][45]. - Alternatives to malt syrup include honey, which has some fermentation properties but alters flavor, and malt extract or powder, which can be more suitable for specific applications [46].