Malt is
germinated
Germination is the process by which an organism grows from a seed or spore. The term is applied to the sprouting of a seedling from a seed of an angiosperm or gymnosperm, the growth of a sporeling from a spore, such as the spores of fungi, fer ...
cereal
A cereal is any Poaceae, grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, Cereal germ, germ, and bran. Cereal Grain, grain crops are grown in greater quantit ...
grain
A grain is a small, hard, dry fruit (caryopsis) – with or without an attached hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and legum ...
that has been dried in a process known as "
malting
Malting is the process of steeping, germinating and drying grain to convert it into malt. The malt is mainly used for brewing or whisky making, but can also be used to make malt vinegar or malt extract. Various grains are used for malting, most ...
". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malted grain is used to make beer,
whisky
Whisky or whiskey is a type of distilled alcoholic beverage made from fermented grain mash. Various grains (which may be malted) are used for different varieties, including barley, corn, rye, and wheat. Whisky is typically aged in wooden c ...
,
malted milk
Malted milk or malt powder is a powdered gruel made from a mixture of malted barley, wheat flour, and evaporated whole milk powder. The powder is used to add its distinctive flavor to beverages and other foods, but it is also used in baking ...
,
malt vinegar
Vinegar is an aqueous solution of acetic acid and trace compounds that may include flavorings. Vinegar typically contains 5–8% acetic acid by volume. Usually, the acetic acid is produced by a double fermentation, converting simple sugars to eth ...
, confections such as
Maltesers
Maltesers are a British confectionery product manufactured by Mars, Incorporated. First sold in the UK in 1937, they were originally aimed at women. They have since been sold in Europe, Australia, New Zealand, Canada, United States and Middle E ...
and
Whoppers
Whoppers are malted milk balls covered with an artificially flavored "chocolatey coating" produced by The Hershey Company. The candy is a small, round ball about in diameter. They are typically sold either in a small cardboard candy box, in a l ...
, flavored drinks such as
Horlicks
Horlicks is a sweet malted milk hot drink powder developed by founders James and William Horlick. It was first sold as "Horlick's Infant and Invalids Food", soon adding "aged and travellers" to their label. In the early 20th century, it was so ...
,
Ovaltine
Ovaltine (also known by its original name Ovomaltine) is a brand of milk flavoring product made with malt extract (except in the blue packaging in the United States), sugar (except in Switzerland), and whey. Some flavors also have cocoa. Ovaltin ...
, and
Milo
Milo may refer to:
Arts and entertainment
* ''Milo'' (magazine), a strength sports magazine
*'' Milo: Sticky Notes and Brain Freeze'', a 2011 children's novel by Alan Silberberg
* ''Milo'' (video game), a first-person adventure-puzzle computer ga ...
, and some baked goods, such as
malt loaf
Malt loaf is a type of sweet leavened bread made with malt extract as a primary ingredient. It has a chewy texture and often contains raisins. It is usually eaten sliced and spread with butter for tea. Malt flour is sometimes used to supplement ...
,
bagel
A bagel ( yi, בײגל, translit=beygl; pl, bajgiel; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. It is traditionally shaped by hand into a roughly hand-sized ring from yeasted wheat dough that is first ...
s, and
Rich Tea
Rich tea is a type of sweet biscuit; the ingredients generally include wheat flour, sugar, vegetable oil and malt extract. Originally called Tea Biscuits, they were developed in the 17th century in Yorkshire, England for the upper classes as a l ...
biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal".
Malting grain develops the
enzyme
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...
s (α-amylase, β-amylase) required for modifying the grains'
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
es into various types of sugar, including
monosaccharide
Monosaccharides (from Greek ''monos'': single, '' sacchar'': sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built.
They are usually colorless, water-solub ...
glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
,
disaccharide
A disaccharide (also called a double sugar or ''biose'') is the sugar formed when two monosaccharides are joined by glycosidic linkage. Like monosaccharides, disaccharides are simple sugars soluble in water. Three common examples are sucrose, lact ...
maltose
}
Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two- ...
, trisaccharide
maltotriose
Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds.
It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in starc ...
, and higher sugars called
maltodextrin
Maltodextrin is a polysaccharide that is used as a food ingredient. It is produced from vegetable starch by partial hydrolysis and is usually found as a white hygroscopic spray-dried powder. Maltodextrin is easily digestible, being absorbed as r ...
es.
It also develops other enzymes, such as
protease
A protease (also called a peptidase, proteinase, or proteolytic enzyme) is an enzyme that catalyzes (increases reaction rate or "speeds up") proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the ...
s, that break down the
protein
Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residues. Proteins perform a vast array of functions within organisms, including catalysing metabolic reactions, DNA replication, respo ...
s in the grain into forms that can be used by
yeast
Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are estimated to constitut ...
. The point at which the malting process is stopped affects the
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
-to-enzyme ratio, and partly converted starch becomes fermentable sugars.
Malt also contains small amounts of other sugars, such as
sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
and
fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
, which are not products of starch modification, but which are already in the grain. Further conversion to fermentable sugars is achieved during the
mashing
In brewing and distilling, mashing is the process of combining a mix of ground grains – typically malted barley with supplementary grains such as corn, sorghum, rye, or wheat – known as the "grain bill" with water and then heating the mixtu ...
process.
Various cereals are malted, though
barley
Barley (''Hordeum vulgare''), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Globally 70% of barley pr ...
is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast bread and other baked goods.
The term
"malt" refers to several products of the process: the grains to which this process has been applied, for example, malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e. "malts").
History and traditional usage
Malted grains have probably been used as an ingredient of
beer
Beer is one of the oldest and the most widely consumed type of alcoholic drink in the world, and the third most popular drink overall after water and tea. It is produced by the brewing and fermentation of starches, mainly derived from ce ...
since ancient times, for example in Egypt (
Ancient Egyptian cuisine
The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green- ...
),
Sumer
Sumer () is the earliest known civilization in the historical region of southern Mesopotamia (south-central Iraq), emerging during the Chalcolithic and early Bronze Ages between the sixth and fifth millennium BC. It is one of the cradles of c ...
, and China.
In
Persia
Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...
n countries, a sweet paste made entirely from germinated wheat is called ''
samanū'' ( fa, سمنو) in
Iran
Iran, officially the Islamic Republic of Iran, and also called Persia, is a country located in Western Asia. It is bordered by Iraq and Turkey to the west, by Azerbaijan and Armenia to the northwest, by the Caspian Sea and Turkmeni ...
, ''samanak'' ( fa, سمنک) in
Afghanistan
Afghanistan, officially the Islamic Emirate of Afghanistan,; prs, امارت اسلامی افغانستان is a landlocked country located at the crossroads of Central Asia and South Asia. Referred to as the Heart of Asia, it is bordere ...
, ( tg, суманак); ( uz, sumalak) or ''sümölök'' ( ky, сүмөлөк), which is prepared for
Nowruz
Nowruz ( fa, نوروز, ; ), zh, 诺鲁孜节, ug, نەۋروز, ka, ნოვრუზ, ku, Newroz, he, נורוז, kk, Наурыз, ky, Нооруз, mn, Наурыз, ur, نوروز, tg, Наврӯз, tr, Nevruz, tk, Nowruz, ...
(Persian new year celebration) in a large pot (like a
''kazan''). A plate or bowl of ''samanu'' is a traditional component of the
Haft sin table symbolising affluence. Traditionally, women have a special party to prepare it during the night, and cook it from late in the evening until the daylight, singing related songs. In
Tajikistan
Tajikistan (, ; tg, Тоҷикистон, Tojikiston; russian: Таджикистан, Tadzhikistan), officially the Republic of Tajikistan ( tg, Ҷумҳурии Тоҷикистон, Jumhurii Tojikiston), is a landlocked country in Centr ...
and
Afghanistan
Afghanistan, officially the Islamic Emirate of Afghanistan,; prs, امارت اسلامی افغانستان is a landlocked country located at the crossroads of Central Asia and South Asia. Referred to as the Heart of Asia, it is bordere ...
, they sing: ''Samanak dar Jūsh u mā Kafcha zanēm – Dīgarān dar Khwāb u mā Dafcha zanēm'' (meaning: ''"Samanak is boiling and we are stirring it, others are asleep and we are playing
daf"''). In modern times, making ''samanu'' can be a family gathering. It originally comes from the Great
Persian Empire
The Achaemenid Empire or Achaemenian Empire (; peo, wikt:𐎧𐏁𐏂𐎶, 𐎧𐏁𐏂, , ), also called the First Persian Empire, was an History of Iran#Classical antiquity, ancient Iranian empire founded by Cyrus the Great in 550 BC. Bas ...
.
''
Mämmi
Mämmi (; sv, label=Swedish, memma) is a traditional Finnish dessert, eaten around Easter.
Mämmi is traditionally made of water, rye flour, powdered malted rye, seasoned salt and dried, powdered Seville orange zest. The mixture is then l ...
'', or Easter Porridge, is a traditional
Finnish
Finnish may refer to:
* Something or someone from, or related to Finland
* Culture of Finland
* Finnish people or Finns, the primary ethnic group in Finland
* Finnish language, the national language of the Finnish people
* Finnish cuisine
See also ...
Lent
Lent ( la, Quadragesima, 'Fortieth') is a solemn religious observance in the liturgical calendar commemorating the 40 days Jesus spent fasting in the desert and enduring temptation by Satan, according to the Gospels of Matthew, Mark and Luke ...
en food. Cooked from rye malt and flour, ''mämmi'' has a great resemblance (in the recipe, color, and taste) to ''samanū''. Today, this product is available in shops from February until Easter. A (nonrepresentative) survey in 2013 showed that almost no one cooks'' mämmi'' at home in modern-day
Finland
Finland ( fi, Suomi ; sv, Finland ), officially the Republic of Finland (; ), is a Nordic country in Northern Europe. It shares land borders with Sweden to the northwest, Norway to the north, and Russia to the east, with the Gulf of B ...
.
Malting
Malting is the process of converting barley or other cereal grains into malt for use in brewing,
distilling
Distillation, or classical distillation, is the process of separating the components or substances from a liquid mixture by using selective boiling and condensation, usually inside an apparatus known as a still. Dry distillation is the heat ...
, or foods, and takes place in a
maltings
A malt house, malt barn, or maltings, is a building where cereal grain is converted into malt by soaking it in water, allowing it to sprout and then drying it to stop further growth. The malt is used in brewing beer, whisky and in certain food ...
, sometimes called a malthouse, or a malting floor. The cereal is spread out on the malting floor in a layer of depth.
;Drying
:The malting process starts with drying the grains to a moisture content below 14% and then storing for around six weeks to overcome
seed dormancy
Seed dormancy is an evolutionary adaptation that prevents seeds from germinating during unsuitable ecological conditions that would typically lead to a low probability of seedling survival. Dormant seeds do not germinate in a specified period of ...
.
;Steeping
:When ready, the grain is immersed or
steeped in water two or three times for two or three days to allow the grain to absorb moisture and to start to
sprout.
;Germination
:When the grain has a moisture content of around 46%, it is transferred to the malting or germination floor, where it is constantly turned over for about four to six days while it is air-dried.
;Pre-toasting
:The grain at this point, called "green malt", is then dried and toasted in an oven (or
kiln
A kiln is a thermally insulated chamber, a type of oven, that produces temperatures sufficient to complete some process, such as hardening, drying, or chemical changes. Kilns have been used for millennia to turn objects made from clay int ...
) to the desired color and specification. Malts range in color from very pale through crystal and amber to chocolate or black malts.
;Smoking
:The sprouted grain is then further dried and smoked by spreading it on a perforated wooden floor. Smoke coming from an
oast
An oast, oast house or hop kiln is a building designed for kilning (drying) hops as part of the brewing process. They can be found in most hop-growing (and former hop-growing) areas and are often good examples of vernacular architecture. Many ...
ing
fireplace
A fireplace or hearth is a structure made of brick, stone or metal designed to contain a fire. Fireplaces are used for the relaxing ambiance they create and for heating a room. Modern fireplaces vary in heat efficiency, depending on the design.
...
(via smoke channels) is then used to heat the wooden floor and the sprouted grains. The temperature is usually around .
A "maltings" is typically a long, single-storey building with a floor that slopes slightly from one end of the building to the other. Floor maltings began to be phased out in the 1940s in favor of "pneumatic plants", where large industrial fans are used to blow air through the germinating grain beds and to pass hot air through the malt being kilned. Like floor maltings, these pneumatic plants use batch processes, but of considerably greater size, typically 100-ton batches compared with 20-ton batches floor maltings.
, the largest malting operation in the world was Malteurop, which operates in 14 countries.
Production
Barley is the most commonly malted grain, in part because of its
high content of
enzyme
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...
s, though wheat,
rye,
oats
The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural, unlike other cereals and pseudocereals). While oats are suitable for human con ...
, rice, and
corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
are also used. Also very important is the retention of the grain's
husk
Husk (or hull) in botany is the outer shell or coating of a seed. In the United States, the term husk often refers to the leafy outer covering of an ear of maize (corn) as it grows on the plant. Literally, a husk or hull includes the protective ...
, even after
threshing
Threshing, or thrashing, is the process of loosening the edible part of grain (or other crop) from the straw to which it is attached. It is the step in grain preparation after reaping. Threshing does not remove the bran from the grain.
History ...
, unlike the bare seeds of threshed wheat or rye. This protects the growing
acrospire (developing plant
embryo
An embryo is an initial stage of development of a multicellular organism. In organisms that reproduce sexually, embryonic development is the part of the life cycle that begins just after fertilization of the female egg cell by the male spe ...
) from damage during malting, which can easily lead to
mold
A mold () or mould () is one of the structures certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal seco ...
growth; it also allows the
mash of converted grain to create a filter bed during
lautering
Lautering () is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging.
Mashout
Mashout is the term for raising the temperature ...
.
Malts
Diastatic and nondiastatic
As all grains sprout, natural enzymes within the grain break down the
starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
of which the grain is composed into simpler sugars, which taste sweet and are easier for yeast to use as food. Malt with active enzymes is called "diastatic malt". Malt with inactive enzymes is called "nondiastatic malt". The enzymes are deactivated by heating the malt.
Base and specialty
Malt is often divided into two categories by brewers: base malts and specialty malts.
Base malts have enough diastatic power to convert their own starch and usually, that of some amount of starch from unmalted grain, called
adjuncts
In brewing, adjuncts are unmalted grains (such as corn, rice, rye, oats, barley, and wheat) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cut ...
.
Specialty malts have little diastatic power, but provide flavor, color, or "body" (
viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water.
Viscosity quantifies the inte ...
) to the finished beer. Specialty
caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
The process of caramelizatio ...
or crystal malts have been subjected to heat treatment to convert their starches to sugars nonenzymatically. Within these categories is a variety of types distinguished largely by the kilning temperature.
Two-row and six-row
In addition, malts are distinguished by the two major cultivar types of barley used for malting, two-row, and six-row.
Malt extract
Malt extract, also known as extract of malt, is a sweet,
treacle
Treacle () is any uncrystallised syrup made during the refining of sugar.Oxford Dictionary The most common forms of treacle are golden syrup, a pale variety, and a darker variety known as black treacle, similar to molasses. Black treacle has a ...
-like substance used as a
dietary supplement
A dietary supplement is a manufactured product intended to supplement one's diet by taking a pill, capsule, tablet, powder, or liquid. A supplement can provide nutrients either extracted from food sources or that are synthetic in order ...
.
It was popular in the first half of the 20th century as a nutritional enhancer for the children of the
British
British may refer to:
Peoples, culture, and language
* British people, nationals or natives of the United Kingdom, British Overseas Territories, and Crown Dependencies.
** Britishness, the British identity and common culture
* British English, ...
urban working class, whose diet was often deficient in
vitamin
A vitamin is an organic molecule (or a set of molecules closely related chemically, i.e. vitamers) that is an Nutrient#Essential nutrients, essential micronutrient that an organism needs in small quantities for the proper functioning of its ...
s and minerals. Children were given
cod liver oil
Cod liver oil is a dietary supplement derived from liver of cod fish (Gadidae). As with most fish oils, it contains the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and also vitamin A and vitamin D. Historic ...
for the same reason, but it proved so unpalatable that it was combined with extract of malt to produce "Malt and Cod-Liver Oil."
The 1907 ''
British Pharmaceutical Codex
The British Pharmaceutical Codex (BPC) was first published in 1907, to supplement the ''British Pharmacopoeia'' which although extensive, did not cover all the medicinal items that a pharmacist might require in daily work. Other books existed, ...
s instructions for making a nutritional extract of malt do not include a
mashout at the end of extraction and include the use of lower mash temperatures than is typical with modern beer-brewing practices. The ''Codex'' indicates that diastatic activity is to be preserved by the use of temperatures not exceeding .
Malt extract production
Malt extract is frequently used in the brewing of beer. Its production begins by germinating barley grain in a process known as malting, immersing barley in water to encourage the grain to sprout, then drying it to halt the progress when the sprouting begins. The drying step stops the sprouting, but the enzymes remain active due to the low temperatures used in base malt production. In one before-and-after comparison, malting decreased barley's extractable starch content by about 7% on a dry matter basis and turned that portion into various other carbohydrates.
[ See tables 4.15 & 4.16]
In the next step, brewers use a process called mashing to extract the sugars. Brewers warm cracked malt in temperature-modulated water, activating the enzymes, which cleave more of the malt's remaining starch into various sugars, the largest percentage of which is
maltose
}
Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two- ...
.
Modern beer-mashing practices typically include high enough temperatures at mash-out to deactivate remaining enzymes, thus it is no longer
diastatic. The liquid produced from this,
wort
Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be fermented by the brewing yeast to produce alcohol. Wort ...
, is then concentrated by using heat or a vacuum procedure to evaporate water
from the mixture. The concentrated wort is called malt extract.
Malt extract types
Two forms of malt extract are used by brewers: liquid malt extract (LME), containing about 20% water, and dry malt extract (DME), dehydrated to 2% water. LME is a thick syrup that typically gives off more pleasant flavors than its counterpart, while DME provides better consistency in color. When using large amounts of extract, LME is typically used because its ability to dissolve in boiling temperatures, whereas DME can clump up and become difficult to liquefy. However, those in favor of DME, enjoy its longer shelf life. LME is also sold in jars as a consumer product.
A new encapsulating technology permits the production of
malt granules. This process dries and coats layers of wort such that flavoring substances within the original wort are not volatized during storage or transport, further extending shelf life, and reducing dust during handling. This new process may allow for more centralized and standardized production of the extract than what would have been traditionally prepared at individual breweries.
Research
Scientists aim to discover what happens inside barley grains as they become malted to help plant breeders produce better malting barley for food and beverage products. The United States
Agricultural Research Service
The Agricultural Research Service (ARS) is the principal in-house research agency of the United States Department of Agriculture (USDA). ARS is one of four agencies in USDA's Research, Education and Economics mission area. ARS is charged with ext ...
scientists are interested in specialized enzymes called serine-class
proteases
A protease (also called a peptidase, proteinase, or proteolytic enzyme) is an enzyme that catalyzes (increases reaction rate or "speeds up") proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the for ...
that digest beta-amylases, which convert carbohydrates into "simple sugars" during the sprouting process.
The enzyme also breaks down stored proteins into their amino-acid derivatives. The balance of proteins and carbohydrates broken down by the enzyme affects the malt's flavor.
See also
*
Malta (soft drink)
Malta is a lightly carbonated, non-alcoholic malt beverage, brewed from barley, hops, and water; corn and caramel color may also be added.
Distribution
Most Malta is brewed in the Caribbean and can be purchased in areas with substantial Caribb ...
*
Malt beer
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malted grain is used to make beer, ...
*
Malt beverage
A malt drink is a fermented drink in which the primary ingredient is the grain, or seed, of the barley plant, which has been allowed to sprout slightly in a traditional way called " malting" before it is processed.
By far the most predominant ...
*
Radio Malt
*
Sprouted bread
Sprouted bread is a type of bread made from whole grains that have been allowed to sprout, that is, to germinate, before being milled into flour. There are a few different types of sprouted grain bread. Some are made with additional added flour ...
*
Wheatgrass
Wheatgrass is the freshly sprouted first leaves of the common wheat plant (''Triticum aestivum''), used as a food, drink, or dietary supplement. Wheatgrass is served freeze dried or fresh, and so it differs from wheat malt, which is convecti ...
References
Further reading
* D. E. Briggs, ''Malts and Malting'', Kluwer Academic / Plenum Publishers (30 September 1998),
* Clark, Christine, ''The British Malting Industry Since 1830'', Hambledon Continuum (1 July 1998),
External links
*
{{Authority control
Brewing ingredients
Cereals
Sugar substitutesA Complete Guide to Malted Barley