Are sprouted flours diastatic?

Are sprouted flours diastatic?

Aren’t sprouted flours essentially diastatic malt (grain sprouted, dried under 110F and ground)?

I’ve always heard you should use diastatic malt in very small percentages (0.1 – 0.5) due to the effects of the enzymes on gluten structure (or have I held on to bad information?).

If sprouted flours are not diastatic malt, how so? Are they dried at higher temperatures that would kill the enzymes? I have heard some claim that they are not. Or is something else at play?

All insights welcome.


Source: Fresh Loaf