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- Malt abstract "Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required to modify the grain's starches into sugars, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain.Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine and Milo, and some baked goods, such as malt loaf, bagels and rich tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Various cereals are malted, though barley 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 breads 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").".
- Malt thumbnail Sjb_whiskey_malt.jpg?width=300.
- Malt wikiPageID "20853".
- Malt wikiPageRevisionID "606538305".
- Malt hasPhotoCollection Malt.
- Malt subject Category:Brewing_ingredients.
- Malt subject Category:Cereals.
- Malt subject Category:Sweeteners.
- Malt comment "Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develops the enzymes required to modify the grain's starches into sugars, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines.".
- Malt label "Malt".
- Malt label "Malt".
- Malt label "Malta (cereal)".
- Malt label "Malte".
- Malt label "Malto".
- Malt label "Malz".
- Malt label "Mout".
- Malt label "Słód".
- Malt label "Солод".
- Malt label "ملت".
- Malt label "麦芽".
- Malt label "麦芽".
- Malt sameAs Slad.
- Malt sameAs Malz.
- Malt sameAs Malta_(cereal).
- Malt sameAs Malt.
- Malt sameAs Malt.
- Malt sameAs Malto.
- Malt sameAs 麦芽.
- Malt sameAs 엿기름.
- Malt sameAs Mout.
- Malt sameAs Słód.
- Malt sameAs Malte.
- Malt sameAs m.057n6.
- Malt sameAs Q152024.
- Malt sameAs Q152024.
- Malt wasDerivedFrom Malt?oldid=606538305.
- Malt depiction Sjb_whiskey_malt.jpg.
- Malt isPrimaryTopicOf Malt.
