![Malzsorten](https://upload.wikimedia.org/wikipedia/commons/5/5f/Malzsorten.jpg)
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
![Samanu for 7 sin](https://upload.wikimedia.org/wikipedia/commons/c/c5/Samanu_for_7_sin.jpg)
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
Daf ( fa, دف) also known as Dâyere and Riq is a Middle Eastern (mainly Iranian) frame drum musical instrument, used in popular and classical music in South and Central Asia. It is also used in Afghanistan, Azerbaijan, Tajikistan, Iran, Uzbe ...
"''). 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
![Highland park malting floor](https://upload.wikimedia.org/wikipedia/commons/1/10/Highland_park_malting_floor.jpg)
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
Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour a ...
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 re ...
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
Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (''Triticum'') and barley (genus ''Hordeum''). Rye grain is u ...
,
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