IIRC Malted barley is barley that has been sprouted then dried to release the amylase enzymes. The amylase enzymes are required to convert the grain starch to fermentable sugars. That is the main process taking place in the mash tun at 66C (or so). The enzyme, previously released by malting, is allowed to act on the grain starch in solution and the conversion proceeds over the course of one hour (or so).
My question: What would be the "technical difference" between 1-producing a wort using malted lager/pilsner barley in a "standard mashing process" (as described above) and 2-using raw (non malted) barley in the mash tun and adding amylase enzyme - such as "pilsner enzyme" and - and leaving it for a similar time. Would (or could) the two worts produced in these two ways produce a similar lager/pilsner after fermentation?
(I ask because corn syrup is not made from "malted" maize grain but from mixing/heating maize mash with amylase enzymes on a industrial scale. As the process is almost the same as mashing, I was wondering if a similar process could be used with "raw" barley to produce beer wort without the malting)