Malt


   


Malting is a process applied to cereal grains, in which the grains are made to germinate by soaking in water, and then quickly halted from germinating further by applying hot air to heat or dry the grains. Malting is a combination of sprouting process and the kiln-drying process.

The term 'Malt' can be referred to:-

1) the grains which have been applied to the malting process, such as malted barley;
2) the sugar which was derived from the grains, and is heavy with maltose, such as baker;s malt used in various cereals; or
3) a product based on malted milk, similar to a malted milkshake.

Whisky or beer made from malted barley or rye can also be called malt. Malted grain is used to make malt whisky, malt beer, malted shakes, malt vinegar, confections and baked goods.

Barley is the most commonly malted grain because of its high diastatic power or enzyme content, and the retention of the grain's husk even after threshing, unlike the bare seeds of threshed wheat or rye.



Malt which used for making Scotch Malt Whisky
photo sourcehttp://commons.wikimedia.org/wiki/File:Malt.JPG
authorshipY. Kohno
photo licensing


Malted barley (Crystal Malt)
Malted barley (Crystal Malt)
photo sourcehttp://commons.wikimedia.org/wiki/File:Crystal_Malt_80L.jpg
authorshipArnOlson
photo licensing



Malt syrup
photo sourcehttp://commons.wikimedia.org/wiki/File:Malt_syrup.jpg
authorshipgrongar
photo licensing



Malt beer
photo sourcehttp://commons.wikimedia.org/wiki/File:Suntory_Malts_beer.jpg
authorshipthecrypt
photo licensing



Malt extract
photo sourcehttp://commons.wikimedia.org/wiki/File:Homebrew_Malt_Extract.jpg
authorshipShermozle
photo licensing







Copyright © 2008-2014 The Flowering Garden.  All rights reserved.