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Malt

From Wikipedia, the free encyclopedia

For other uses, see Malt (disambiguation). 

A handful of malted barley, the white sprouts visible

Malt is germinated cereal grains that have been dried in a process known as "malting". Thegrains are made to germinate  by soaking in water, and are then halted from germinating further

 by drying with hot air .[1][2][3][4]

 Malting grains develops the enzymes required to modify thegrain'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 asMaltesers 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 acoarse meal is known as "sweet meal".

[5][6] 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.[7]

 

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 amalted milkshake (i.e., "malts").

Contents

  1 History 

  2 Malting 

  3 Malts 

  4 Malt extract 

o 

4.1 Malt extract production 

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  5 Research 

  6 See also 

  7 References 

History

Samanu decorated with pistachio

See also: Samanu 

Malted grains have likely been used as an ingredient of beer since ancient times, for example inEgypt (Ancient Egyptian cuisine), Sumeria and China.

In Persian countries a sweet paste made entirely from germinated wheat is called Samanū (Persian: ) in Iran, Samanak  (Persian: ), (Tajik : сумалак); (Uzbek : sumalak) or

Sümölök  (Kyrgyz: сүмөлөк), which is prepared for   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 sintable symbolising affluence. Traditionally, women take a special party for it during the night, and

cook it from late in the evening till the daylight, singing related songs. In Tajikistan and

Afghanistan they sing: Samanak dar Jūsh u mā Kafcha zanēm - Dīgarān dar Khwāb u mā Dafcha zanēm.[8][9][10]

 (meaning: "Samanak is boiling and we are stirring it, others are asleepand we are playing  daf " ). In modern times, making sumanu can be a family gathering. It

originally comes from the Great Persian Empire.

Mämmi, or Easter Porridge, is a traditional Finnish Lenten food. Cooked from rye malt and -flour, mämmi has a great resemblance (in recipe, colour and taste) to Samanū. Today, this product is available in shops from February until Easter . A (non-representative) survey in 2013

showed that almost no one cooks mämmi at home in modern-day Finland.[11]

 

Malting

See also: Malthouse 

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Barley is spread out on the floor of a malthouse during a traditional malting process

Malting is the process of converting barley or other cereal grains into malt, for use in  brewing, 

distilling, or in foods and takes place in a maltings, sometimes called a malthouse, or a malting

floor. The malting process starts with drying the grains to a moisture content below 14%, andthen storing for around six weeks to overcome seed dormancy. When ready, the grain is

immersed or  steeped in water two or three times over two or three days to allow the grain toabsorb moisture and to start to sprout. When the grain has a moisture content of around 46%, it istransferred to the malting or germination floor, where it is constantly turned over for around five

days while it is air-dried[citation needed ]

. The grain at this point is called "green malt". The green

malt is then kiln-dried to the desired colour and specification.[12]

 Malts range in colour from very

 pale through crystal and amber to chocolate or black malts.[13]

 

The sprouted barley is kiln-dried by spreading it on a perforated wooden floor. Smoke, coming

from an oasting fireplace (via smoke channels) is then used to heat the wooden floor and thesprouted grains. The temperature is usually around 55 °C (131 °F). A typical floor maltings is 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 favour of "pneumatic plants". Here,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 are batch processes,

 but of considerably greater size, typically 100 ton batches compared with 20 ton batches for floor

malting.

Malts

Barley is the most commonly malted grain, in part because of its high diastatic power  or  enzyme 

content, though wheat, rye, oats and rice are also used.[14]

 Also very important is the retention of

the grain's husk , even after threshing, unlike the bare seeds of threshed wheat or rye. This

 protects the growing acrospire (developing plant embryo) from damage during malting, whichcan easily lead to mold growth. It also allows the mash of converted grain to create a filter bed

during lautering (see  brewing). Malt is often divided into two categories by brewers: base malts

and specialty malts. Base malts have enough diastatic power to convert their own starch andusually that of some amount of starch from unmalted grain, called adjuncts. Specialty malts have

little diastatic power; they are used to provide flavor, color, or "body" (viscosity) to the finished

 beer. Specialty caramel or crystal malts have been subjected to heat treatment to convert theirstarches to sugars nonenzymatically. Within these categories is a variety of types distinguished

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largely by the kilning temperature (see mash ingredients). In addition, malts are distinguished by

the two major species of barley used for malting, two-row and six-row.[15]

 

Malt extract

Homebrewing malt extracts: liquid in a can and spray dried 

Barley malt syrup being slowly added to flour in a bagel recipe

Malt extract is also known as extract of malt. It is a sweet, treacly substance used as a dietarysupplement.

[16] It was popular in the first half of the twentieth century as a supplement for the

children of the British urban working-class, whose diet was often deficient in vitamins and

minerals. Children were given cod liver oil for the same reason but it proved so unpalatable thatit was combined with extract of malt to produce "Malt and Cod-Liver Oil." Malt extract was

given as a "strengthening medicine" by Kanga to Roo in The House at Pooh Corner , and was

also Tigger 's favorite food in the book.

The 1907 British Pharmaceutical Codex's instructions for making nutritional extract of malt donot include a mash-out at the end of extraction, and include the use of lower mash temperaturesthan is typical with modern beer-brewing practices. The Codex indicates that diastatic activity is

to be preserved by the use of temperatures not exceeding 55 °C (131 °F).

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Malt extract production

Malt extract is frequently used in the brewing of beer. Its production begins by germinating barley grain in a process known as malting. This procedure entails immersing barley in water to

encourage the grain to sprout, then drying the barley to halt the progress when the sprouting

 begins. The drying step stops the sprouting, but the enzymes remain active due to the lowtemperatures used in base malt production.

[17] In one before-and-after comparison, malting

decreased barley's extractable starch content by about 7% on a dry matter basis, and turned that

 portion into various other carbohydrates.[18]

 

1897 Pabst Malt Extract ad

In the next step, brewers use a process called mashing to extract the sugars. Brewers warm

cracked malt in temperature-modulated water, activating the enzymes,[19]

 which cleave more ofthe malt's remaining starch into various sugars, the largest percentage of which is maltose.

[18] 

Modern beer mashing practices typically include high enough temperatures at mash-out to

deactivate remaining enzymes, thus it is no longer diastatic. The liquid produced from this, wort, 

is then concentrated by using heat or a vacuum procedure to evaporate water [16]

 from themixture. The concentrated wort is called malt extract.

Liquid malt extract (LME) is a thick syrup and is used for a variety of purposes, such as bakingand brewing. It is also sold in jars as a consumer product.

The LME may be further dried to produce dry malt extract (DME) which is crystalline in formsimilar to common sugar . 

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Brewers have the option of using a liquid (LME) or dry (DME) form of it. Each has its pros and

cons, so the choice is dependent solely on the individual brewer's preferences. Some brewers

choose to work only with LME, because they feel it works best for the result they wish toachieve. Also, it requires one less processing step, so it is appealing to those favoring the purest

form of product available. However, it is very sticky and, therefore, messier to work with and has

a shorter shelf life, and some feel the results are just as good with DME.

A new encapsulating technology permits the production of malt granules. Malt granules are the

dried liquid extract from malt used in the brewing or  distilling  process.[20]

 

Research

Scientists aim to discover what goes on inside barley grains as they become malted to help plant breeders produce better malting barley for food and beverage products. Agricultural Research

Service scientists are interested in specialized enzymes called serine-class  proteases[21]

 that

digest beta-amylases, which convert carbohydrates into "simple sugars" during the sprouting

 process.[22]

 The enzyme also breaks down stored proteins into their amino acid derivatives. The balance of proteins and carbohydrates broken down by the enzyme affect the malt’s flavor.