Malt

What Is Malt?

Malt is a processed grain product obtained by soaking a grain — usually barley — in water, letting it germinate, and then drying and roasting it. During germination, the enzymes inside the grain (alpha and beta amylase) become active and begin converting the starch into fermentable sugars; this makes malt an essential raw material for beer, whiskey, and malt extract production.

As drying temperature and time vary, a wide range is obtained, from light, mild malts to dark, caramel-like roasted malts. Malt powder and malt extract have also historically been used as sweeteners and nutritional supplements; the "malt extract" given to babies by older generations in Turkey is an example of this tradition.

Nutritional Values of Malt

The nutritional value of malt powder varies depending on its source grain and degree of processing; dry malt powder contains about 360 kcal of energy and about 78 g of carbohydrate per 100 grams, mostly made up of maltose sugar. These values can vary significantly by product type (malt powder, malt syrup, malt extract).

What Are the Benefits of Malt?

Malt is a product known to see an increase in certain B-group vitamins during germination, and is traditionally viewed as an energizing sweetener source; however, due to its high sugar content, moderate consumption is recommended.

This information is general; malt is a food, not a substitute for medical treatment. Since its source is barley, it contains gluten; celiac patients should avoid malt and malt-containing products.

How to Choose Malt?

Malt powder, malt syrup, and malt extract serve different purposes; the product's intended use (cooking, beverage, brewing) should be clear before purchase.

• Malt powder should be free of clumps, free-flowing, and not have absorbed moisture.
• Malt syrup/extract should be dark, flowing, and not crystallized.
• The packaging should be checked for whether the source is barley or another grain (important for gluten content).

How to Store Malt?

Malt powder keeps its freshness for 6 months to 1 year in a sealed, airtight container in a cool, dry place; it clumps and deteriorates in quality when it absorbs moisture. Malt syrup/extract can be stored for a long time at room temperature in a sealed jar.

Using Malt in the Kitchen

Malt is most commonly used in beer and whiskey production; malt powder and syrup are used in bread-making to support yeast activity, and in cakes and desserts as a natural sweetener and flavor enhancer.

How Is Malt Syrup Used in Bread-Making?

Malt syrup added in small amounts to bread dough supports the yeast's feeding, providing better rise and a pleasant caramelization of the crust; it is a traditional ingredient especially in bagels and some European breads.

How Is Malt Used in Brewing Beer?

Roasted malt grains are mixed with hot water and mashed so that the starch inside is converted into sugar by enzymes; the resulting sugary liquid (wort) ferments into beer.

What Recipes Is Malt Used In?

Bread made with malt syrup, malted cake, homemade beer, and breakfast drinks made with malt powder are the main uses of malt in the kitchen.

Frequently Asked Questions

Is malt always made from barley?

Barley is usually used because its enzyme activity and hull structure are very suitable for malt production; however, malt can also be obtained from wheat, rye, and, more rarely, other grains.

Is malt gluten-free?

No, barley-sourced malt contains gluten; celiac patients should avoid products containing malt and malt extract (including some cereals and beers).

What is the difference between malt powder and malt syrup?

Malt powder is a dry product obtained from dried and ground malt; malt syrup is a honey-like, flowing product made by thickening the sugary liquid obtained from malt.

What is malt good for?

It contains certain B vitamins that increase during germination and is traditionally regarded as an energizing sweetener source. It is a food; it carries no claim of curing any disease, and moderate consumption is recommended.

Why is malt so important in beer-making?

Thanks to the enzymes formed during germination, malt converts starch into sugars that yeast can ferment; without these sugars, fermentation, and therefore alcohol formation, cannot occur.