Malt - liquid, flour, extract - which one to choose?

[MALT - liquid, flour, extract]

MALT - liquid, flour, extract

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Again, I was wondering.
There are three "representatives" of the same improver - in this case, malt. There must be a difference between them? Well, for a reason, in any serious book for professionals in bread baking, you can find both in recipes, and another, and third!

Sifted and that's what happened. (And earlier I thought that if, for example, the liquid malt provided for in the recipe is not at hand, it can be easily replaced with malt in the form of flour and vice versa ... just a little child).

Liquid white malt:
Used for the test:
- anything other than rye.
What effect during fermentation:
on the activity of starch - the effect is strong;
on the activity of proteins - the effect is weak;
as nutrition for yeast - the effect is strong.

Result:
- the color of the bread is golden brown and shiny;
- the crust is thin and crispy;
- the crumb is elastic and porous;
- bread stays fresh longer.

White malt as flour:
Used for the test:
- made without preenzymes (en direct) and with a short fermentation time;
- if you use flour with a reduced enzyme content.
What effect during fermentation:
on the activity of starch - the effect is very strong;
on the activity of proteins - the effect is very strong;
as nutrition for yeast - the effect is weak.

Output result:
- the structure of the mass is weakened and slightly sticky;
- the color of the bread is too dark ("overfried");
- the crust is tough and as if oily;
- the crumb is buttery, soft and slightly mild.

White crystalline malt extract:
Used for the test:
- made with 2-3 hour fermentation;
What effect during fermentation:
on the activity of starch - the effect is moderate;
on the activity of proteins - the effect is weak;
as nutrition for yeast - the effect is very strong.

Output result:
- the structure of the bread is crisper;
- the bread crust has very appetizing cracks.

It remains to add that the dosage of malt should be as follows:
- liquid white malt 2.5 ... 4 g per 1000 g flour;
- white malt in the form of flour 3.5 ... 5 g per 1000 g of flour;
- crystalline malt extract 1.5 ... 3 g per 1000 g flour.

P.S. There is another "variety" of malt. In Spain it is called "malta tostada" / roasted malt. The process of making malt tostada is the same as for white malt, only it is dried at high enough temperatures and it becomes very dark, almost black in color. Malta tostada is used only to add a special color and flavor to the bread crumb.