Malt
Malt
Malt (/mɔːlt/, from Old English mealt, related to Dutch mout and German Malz) 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.
Etymology
The term "malt" comes from the Old English word mealt, which is related to the Dutch word mout and the German word Malz. All these words refer to the process of soaking grains in water to allow them to germinate, then drying them to stop the germination process.
Process
Malt is produced from cereal grains by soaking them in water, allowing them to begin germination, and then drying the partially germinated grain in a kiln. This process develops the enzymes required to modify the grain's starches into sugars, including monosaccharides and disaccharides.
Uses
Malt is used in brewing, distilling, and in the production of foods such as malt loaf, malt vinegar, malted shakes, malt extract, and some baked goods, such as malt biscuits. It is also used as a sweetener in some foods.
Related Terms
- Germination: The process by which an organism grows from a seed or similar structure.
- Kiln: A type of oven used to dry and harden materials.
- Monosaccharides: The simplest form of sugar and the most basic units of carbohydrates.
- Disaccharides: A sugar composed of two monosaccharides.
- Brewing: The production of beer through steeping a starch source in water and fermenting with yeast.
- Distilling: The process of purifying a liquid by heating and cooling.
- Malt loaf: A type of sweet bread made with malt extract.
- Malt vinegar: A type of vinegar made by malting barley.
- Malted shake: A type of milkshake made with malted milk powder.
- Malt extract: A sweet, sticky substance used in baking and brewing, made from malted grains.
- Malt biscuits: A type of biscuit made with malt extract.
External links
- Medical encyclopedia article on Malt
- Wikipedia's article - Malt
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