Malt Biscuit
   HOME

TheInfoList



OR:

Malt is any
cereal A cereal is a grass cultivated for its edible grain. Cereals are the world's largest crops, and are therefore staple foods. They include rice, wheat, rye, oats, barley, millet, and maize ( Corn). Edible grains from other plant families, ...
grain A grain is a small, hard, dry fruit (caryopsis) – with or without an attached husk, hull layer – harvested for human or animal consumption. A grain crop is a grain-producing plant. The two main types of commercial grain crops are cereals and ...
that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "
malting Malting is the process of steeping, germinating, and drying grain to convert it into malt. Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process w ...
". Malted grain is used to make
beer Beer is an alcoholic beverage produced by the brewing and fermentation of starches from cereal grain—most commonly malted barley, although wheat, maize (corn), rice, and oats are also used. The grain is mashed to convert starch in the ...
,
whisky Whisky or whiskey is a type of liquor made from Fermentation in food processing, fermented grain mashing, mash. Various grains (which may be Malting, malted) are used for different varieties, including barley, Maize, corn, rye, and wheat. Whisky ...
,
malted milk Malted milk or malt powder or malted milk powder, is a powder made from a mixture of malted barley, wheat flour, and Milk powder, evaporated whole milk powder. The powder is used to add its distinctive flavor to beverages and other foods, but i ...
,
malt vinegar Vinegar () is an aqueous solution of diluted acetic acid and trace compounds that may include flavorings. Vinegar typically contains from 5% to 18% acetic acid by volume. Usually, the acetic acid is produced by a double Fermentation in food proc ...
, confections such as
Maltesers Maltesers are a British confectionery product manufactured by Mars Inc. First sold in the UK in 1937, they were originally aimed at women. They have since been sold in Europe, South Africa, Australia, New Zealand, Canada, United States and Midd ...
and
Whoppers Whopper are malted milk balls with an artificial flavored "chocolatey coating" produced by The Hershey Company. The candy is a round ball about . History In 1939, the Overland Candy Company introduced the predecessor to Whoppers, a malted ...
, flavored drinks such as
Horlicks Horlicks is a British sweet malted milk hot Malt drink, drink powder developed by founders Sir James Horlick, 1st Baronet, James and William Horlick. It was first sold as "Horlick's Infant and Invalids Food", soon adding "aged and travellers" ...
,
Ovaltine Ovaltine, also known by its original name Ovomaltine, is a brand of milk flavouring product made with malt extract, sugar (except in Switzerland), and whey. Some flavours also have cocoa. Ovaltine, a registered trademark of Associated British ...
, and
Milo Milo may refer to: Arts and entertainment * Milo (magazine), ''Milo'' (magazine), a strength sports magazine * ''Milo: Sticky Notes and Brain Freeze'', a 2011 children's novel by Alan Silberberg * Milo (video game), ''Milo'' (video game) * Milo ( ...
, and some baked goods, such as
malt loaf Malt loaf is a type of sweet leavened bread made with malt extract as a primary ingredient. It has a chewy texture and often contains raisins. It is usually eaten sliced and spread with butter for tea. Malt flour is sometimes used to supplement ...
,
bagel A bagel (; ; also spelled beigel) is a bread roll originating in the Jewish communities of Poland. Bagels are traditionally made from yeasted wheat dough that is shaped by hand into a torus or ring, briefly boiled in water, and then baked. ...
s, and
Rich Tea Rich tea is a type of sweet biscuit; the ingredients generally include wheat flour, sugar, vegetable oil and malt extract. Originally called Tea Biscuits, they were developed in the 19th century in Yorkshire, England for the upper classes as a ...
biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Malting grain develops the
enzyme An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different mol ...
s ( α-amylase, β-amylase) required for modifying the grains'
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diet ...
es into various types of sugar, including
monosaccharide Monosaccharides (from Greek '' monos'': single, '' sacchar'': sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built. Chemically, monosaccharides are polyhy ...
glucose Glucose is a sugar with the Chemical formula#Molecular formula, molecular formula , which is often abbreviated as Glc. It is overall the most abundant monosaccharide, a subcategory of carbohydrates. It is mainly made by plants and most algae d ...
,
disaccharide A disaccharide (also called a double sugar or ''biose'') is the sugar formed when two monosaccharides are joined by glycosidic linkage. Like monosaccharides, disaccharides are simple sugars soluble in water. Three common examples are sucrose, ...
maltose } Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the tw ...
,
trisaccharide ''Trisaccharides'' are oligosaccharides composed of three monosaccharides with two glycosidic bonds connecting them. Similar to the disaccharides, each glycosidic bond can be formed between any hydroxyl group on the component monosaccharides. Even ...
maltotriose Maltotriose is a trisaccharide (three-part sugar) consisting of three glucose molecules linked with α-1,4 glycosidic bonds. It is most commonly produced by the digestive enzyme alpha-amylase (a common enzyme in human saliva) on amylose in star ...
, and higher sugars called
maltodextrin Maltodextrin is a name shared by two different families of chemicals. Both families are glucose polymers (also called ''dextrose polymers'' or ''Dextrin, dextrins''), but have little chemical or nutritional similarity. The digestible maltodextr ...
es. It also develops other enzymes, such as
protease A protease (also called a peptidase, proteinase, or proteolytic enzyme) is an enzyme that catalysis, catalyzes proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the formation of new protein products ...
s, that break down the
protein Proteins are large biomolecules and macromolecules that comprise one or more long chains of amino acid residue (biochemistry), residues. Proteins perform a vast array of functions within organisms, including Enzyme catalysis, catalysing metab ...
s in the grain into forms that can be used by
yeast Yeasts are eukaryotic, single-celled microorganisms classified as members of the fungus kingdom (biology), kingdom. The first yeast originated hundreds of millions of years ago, and at least 1,500 species are currently recognized. They are est ...
. The point at which the malting process is stopped affects the
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diet ...
-to-enzyme ratio, and partly converted starch becomes fermentable sugars. Malt also contains small amounts of other sugars, such as
sucrose Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula . For human consumption, sucrose is extracted and refined ...
and
fructose Fructose (), or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and gal ...
, which are not products of starch modification, but which are already in the grain. Further conversion to fermentable sugars is achieved during the
mashing In brewing and distilling, mashing is the process of combining ground grain – malted barley and sometimes supplementary grains such as corn, sorghum, rye, or wheat (known as the " grain bill") – with water and then heating the mixture. Ma ...
process. Various cereals are malted, though
barley Barley (), a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains; it was domesticated in the Fertile Crescent around 9000 BC, giving it nonshattering spikele ...
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 bread 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 breakfast cereals;
single malt whisky Single malt whisky is malt whisky from a single Distillation, distillery. Single malts are typically associated with single malt Scotch, though they are also produced in various other countries. Under the United Kingdom's Scotch Whisky Regulat ...
, often called simply "single malt"; or a product based on malted milk, similar to a malted milkshake (i.e. "malts").


History and traditional usage

Malted grains have probably been used as an ingredient of beer since ancient times, for example in Egypt (
Ancient Egyptian cuisine The cuisine of ancient Egypt covers a span of over three thousand years, but still retained many consistent traits until well into Greco-Roman times. The staples of both poor and wealthy Egyptians were bread and beer, often accompanied by green- ...
),
Sumer Sumer () is the earliest known civilization, located in the historical region of southern Mesopotamia (now south-central Iraq), emerging during the Chalcolithic and Early Bronze Age, early Bronze Ages between the sixth and fifth millennium BC. ...
, and China. In
Persia Iran, officially the Islamic Republic of Iran (IRI) and also known as Persia, is a country in West Asia. It borders Iraq to the west, Turkey, Azerbaijan, and Armenia to the northwest, the Caspian Sea to the north, Turkmenistan to the nort ...
n countries, a sweet paste made entirely from germinated wheat is called '' samanū'' () in
Iran Iran, officially the Islamic Republic of Iran (IRI) and also known as Persia, is a country in West Asia. It borders Iraq to the west, Turkey, Azerbaijan, and Armenia to the northwest, the Caspian Sea to the north, Turkmenistan to the nort ...
, ''samanak'' () in
Afghanistan Afghanistan, officially the Islamic Emirate of Afghanistan, is a landlocked country located at the crossroads of Central Asia and South Asia. It is bordered by Pakistan to the Durand Line, east and south, Iran to the Afghanistan–Iran borde ...
, (); ( uz-Latn, sumalak) or ''sümölök'' (), which is prepared for
Nowruz Nowruz (, , () , () , () , () , Kurdish language, Kurdish: () , () , () , () , , , , () , , ) is the Iranian or Persian New Year. Historically, it has been observed by Iranian peoples, but is now celebrated by many ...
(Persian new year celebration) in a large pot (like a ''kazan''). A plate or bowl of ''samanu'' is a traditional component of the Haft sin table symbolising affluence. Traditionally, women have a special party to prepare it during the night, and cook it from late in the evening until the daylight, singing related songs. In
Tajikistan Tajikistan, officially the Republic of Tajikistan, is a landlocked country in Central Asia. Dushanbe is the capital city, capital and most populous city. Tajikistan borders Afghanistan to the Afghanistan–Tajikistan border, south, Uzbekistan to ...
and
Afghanistan Afghanistan, officially the Islamic Emirate of Afghanistan, is a landlocked country located at the crossroads of Central Asia and South Asia. It is bordered by Pakistan to the Durand Line, east and south, Iran to the Afghanistan–Iran borde ...
, they sing: ''Samanak dar Jūsh u mā Kafcha zanēm – Dīgarān dar Khwāb u mā Dafcha zanēm'' (meaning: ''"Samanak is boiling and we are stirring it, others are asleep and we are playing
daf Daf (), also known as dâyere and riq, is an Iranian frame drum musical instrument, also used in popular and classical music in Persian-influenced South and Central Asia, such as in Afghanistan, Azerbaijan, Tajikistan, Iran, Uzbekistan, many ...
"''). In modern times, making ''samanu'' can be a family gathering. It originally comes from the Great
Persian Empire The Achaemenid Empire or Achaemenian Empire, also known as the Persian Empire or First Persian Empire (; , , ), was an Iranian empire founded by Cyrus the Great of the Achaemenid dynasty in 550 BC. Based in modern-day Iran, it was the larg ...
. ''
Mämmi Mämmi (; ) is a traditional Finnish dessert, eaten around Easter. Mämmi is traditionally made of water, rye flour, ground malted rye, salt, and dried, ground Seville orange zest. The mixture is then left to sweeten naturally, before b ...
'', or Easter Porridge, is a traditional Finnish
Lent Lent (, 'Fortieth') is the solemn Christianity, Christian religious moveable feast#Lent, observance in the liturgical year in preparation for Easter. It echoes the 40 days Jesus spent fasting in the desert and enduring Temptation of Christ, t ...
en food. Cooked from rye malt and flour, ''mämmi'' has a great resemblance (in the recipe, color, and taste) to ''samanū''. Today, this product is available in shops from February until Easter. A (nonrepresentative) survey in 2013 showed that almost no one cooks'' mämmi'' at home in modern-day
Finland Finland, officially the Republic of Finland, is a Nordic country in Northern Europe. It borders Sweden to the northwest, Norway to the north, and Russia to the east, with the Gulf of Bothnia to the west and the Gulf of Finland to the south, ...
.


Malting

Malting is the process of converting barley or other cereal grains into malt for use in brewing,
distilling Distillation, also classical distillation, is the process of separating the component substances of a liquid mixture of two or more chemically discrete substances; the separation process is realized by way of the selective boiling of the mixt ...
, or foods, and takes place in a
maltings A malt house, malt barn, or maltings, is a building where cereal grain is converted into malt by soaking it in water, allowing it to sprout and then drying it to stop further growth. The malt is used in brewing beer, whisky and in certain foo ...
, sometimes called a malthouse, or a malting floor. The cereal is spread out on the malting floor in a layer of depth. ;Drying :The malting process starts with drying the grains to a moisture content below 14% and then storing for around six weeks to overcome
seed dormancy Seed dormancy is an evolutionary adaptation that prevents seeds from germinating during unsuitable ecological conditions that would typically lead to a low probability of seedling survival. Dormant seeds do not germinate in a specified period of ...
. ;Steeping :When ready, the grain is immersed or
steeped Steeping is the soaking of an organic solid, such as leaves, in a liquid (usually water) to extract flavours or to soften it. The specific process of teas being prepared for drinking by leaving the leaves in heated water to release the flavour a ...
in water two or three times for two or three days to allow the grain to absorb moisture and to start to sprout. ;Germination :When the grain has a moisture content of around 46%, it is transferred to the malting or germination floor, where it is constantly turned over for about four to six days while it is air-dried. ;Pre-toasting :The grain at this point, called "green malt", is then dried and toasted in an oven (or
kiln A kiln is a thermally insulated chamber, a type of oven, that produces temperatures sufficient to complete some process, such as hardening, drying, or Chemical Changes, chemical changes. Kilns have been used for millennia to turn objects m ...
) to the desired color and specification. Malts range in color from very pale through crystal and amber to chocolate or black malts. ;Smoking :The sprouted grain is then further dried and smoked by spreading it on a perforated wooden floor. Smoke coming from an
oast An oast, oast house (or oasthouse) or hop kiln is a building designed for kilning (drying) hops as part of the brewing process. Oast houses can be found in most hop-growing (and former hop-growing) areas, and are often good examples of agricultu ...
ing
fireplace A fireplace or hearth is a structure made of brick, stone or metal designed to contain a fire. Fireplaces are used for the relaxing ambiance they create and for heating a room. Modern fireplaces vary in heat efficiency, depending on the design. ...
(via smoke channels) is then used to heat the wooden floor and the sprouted grains. The temperature is usually around . A "maltings" is typically 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 favor of "pneumatic plants", where 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 use batch processes, but of considerably greater size, typically 100-ton batches compared with 20-ton batches floor maltings. , the largest malting operation in the world was Malteurop, which operates in 14 countries.


Production

Barley is the most commonly malted grain, in part because of its high content of
enzyme An enzyme () is a protein that acts as a biological catalyst by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different mol ...
s, though wheat,
rye Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is grown principally in an area from Eastern and Northern Europe into Russia. It is much more tolerant of cold weather and poor soil than o ...
,
oats The oat (''Avena sativa''), sometimes called the common oat, is a species of cereal grain grown for its seed, which is known by the same name (usually in the plural). Oats appear to have been domesticated as a secondary crop, as their seed ...
, rice, and
corn Maize (; ''Zea mays''), also known as corn in North American English, is a tall stout Poaceae, grass that produces cereal grain. It was domesticated by indigenous peoples of Mexico, indigenous peoples in southern Mexico about 9,000 years ago ...
are also used. Also very important is the retention of the grain's
husk Husk (or hull) in botany is the outer shell or coating of a seed. In the United States, the term husk often refers to the leafy outer covering of an Ear (botany), ear of maize (corn) as it grows on the plant. Literally, a husk or hull includes t ...
, even after
threshing Threshing or thrashing is the process of loosening the edible part of grain (or other crop) from the straw to which it is attached. It is the step in grain preparation after reaping. Threshing does not remove the bran from the grain. History of ...
, unlike the bare seeds of threshed wheat or rye. This protects the growing acrospire (developing plant
embryo An embryo ( ) is the initial stage of development for a multicellular organism. In organisms that reproduce sexually, embryonic development is the part of the life cycle that begins just after fertilization of the female egg cell by the male sp ...
) from damage during malting, which can easily lead to
mold A mold () or mould () is one of the structures that certain fungus, fungi can form. The dust-like, colored appearance of molds is due to the formation of Spore#Fungi, spores containing Secondary metabolite#Fungal secondary metabolites, fungal ...
growth; it also allows the mash of converted grain to create a filter bed during
lautering Lautering () is the beer brewing process that separates the mash into clear liquid wort and residual grain. Lautering usually consists of three steps: mashout, recirculation, and sparging. Mashout Mashout is the term for raising the temperature ...
.


Malts


Diastatic and nondiastatic

As all grains sprout, natural enzymes within the grain break down the
starch Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diet ...
of which the grain is composed into simpler sugars, which taste sweet and are easier for yeast to use as food. Malt with active enzymes is called "diastatic malt". Malt with inactive enzymes is called "nondiastatic malt". The enzymes are deactivated by heating the malt.


Base and specialty

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 and usually, that of some amount of starch from unmalted grain, called
adjuncts In brewing, adjuncts are unmalted grains (such as barley, wheat, maize, rice, rye, and oats) or grain products used in brewing beer which supplement the main mash ingredient (such as malted barley). This is often done with the intention of cut ...
. Specialty malts have little diastatic power, but provide flavor, color, or "body" (
viscosity Viscosity is a measure of a fluid's rate-dependent drag (physics), resistance to a change in shape or to movement of its neighboring portions relative to one another. For liquids, it corresponds to the informal concept of ''thickness''; for e ...
) to the finished beer. Specialty
caramel Caramel ( or ) is a range of food ingredients made by heating sugars to high temperatures. It is used as a flavoring in puddings and desserts, as a filling in bonbons or candy bars, as a topping for ice cream and custard, and as a colorant ...
or crystal malts have been subjected to heat treatment to convert their starches to sugars nonenzymatically. Within these categories is a variety of types distinguished largely by the kilning temperature.


Two-row and six-row

In addition, barley malts are distinguished by the two major cultivar types of barley used for malting, two-row, and six-row.


Malt extract

Malt extract, also known as extract of malt, is a sweet,
treacle Treacle () is any uncrystallised syrup made during the refining of sugar.Oxford Dictionary The most common forms of treacle are golden syrup, a pale variety, and black treacle, a darker variety similar to molasses. Black treacle has a distinctiv ...
-like substance used as a
dietary supplement A dietary supplement is a manufactured product intended to supplement a person's diet by taking a pill (pharmacy), pill, capsule (pharmacy), capsule, tablet (pharmacy), tablet, powder, or liquid. A supplement can provide nutrients eithe ...
. It was popular in the first half of the 20th century as a nutritional enhancer for the children of the
British British may refer to: Peoples, culture, and language * British people, nationals or natives of the United Kingdom, British Overseas Territories and Crown Dependencies. * British national identity, the characteristics of British people and culture ...
urban working class, whose diet was often deficient in
vitamin Vitamins are Organic compound, organic molecules (or a set of closely related molecules called vitamer, vitamers) that are essential to an organism in small quantities for proper metabolism, metabolic function. Nutrient#Essential nutrients, ...
s and minerals. Children were given
cod liver oil Cod liver oil is a dietary supplement derived from liver of Atlantic cod (''Gadus morhua''). As with most fish oils, it contains the omega-3 fatty acids eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA), and also vitamin A and vita ...
for the same reason, but it proved so unpalatable that it was combined with extract of malt to produce "Malt and Cod-Liver Oil." The 1907 ''
British Pharmaceutical Codex The British Pharmaceutical Codex (BPC) was first published in 1907, to supplement the ''British Pharmacopoeia'' which although extensive, did not cover all the medicinal items that a pharmacist might require in daily work. Other books existed, s ...
''s instructions for making a nutritional extract of malt do not include a mashout at the end of extraction and include the use of lower mash temperatures than is typical with modern beer-brewing practices. The ''Codex'' indicates that diastatic activity is to be preserved by the use of temperatures not exceeding .


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, which consists of immersing the barley in water to encourage it to sprout, then drying it to halt the progress when the sprouting begins. The drying step stops the sprouting, but the enzymes remain active due to the low temperatures used in base malt production. 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. See tables 4.15 & 4.16 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, which cleave more of the malt's remaining starch into various sugars, the largest percentage of which is
maltose } Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the tw ...
. 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 Wort () is the liquid extracted from the mashing process during the brewing of beer or whisky. Wort contains the sugars, the most important being maltose and maltotriose, that will be Ethanol fermentation, fermented by the brewing yeast to prod ...
, is then concentrated by using heat or a vacuum procedure to evaporate water from the mixture. The concentrated wort is called malt extract.


Malt extract types

Two forms of malt extract are used by brewers: liquid malt extract (LME), containing about 20% water, and dry malt extract (DME), dehydrated to 2% water. LME is a thick syrup that typically gives off more pleasant flavors than its counterpart, while DME provides better consistency in color. When using large amounts of extract, LME is typically used because its ability to dissolve in boiling temperatures, whereas DME can clump up and become difficult to liquefy. LME is also sold in jars as a consumer product.


Research

Scientists aim to discover what happens inside barley grains as they become malted to help plant breeders produce better malting barley for food and beverage products. The United States
Agricultural Research Service The Agricultural Research Service (ARS) is the principal in-house research agency of the United States Department of Agriculture (USDA). ARS is one of four agencies in USDA's Research, Education and Economics mission area. ARS is charged with ext ...
scientists are interested in specialized enzymes called serine-class
proteases A protease (also called a peptidase, proteinase, or proteolytic enzyme) is an enzyme that catalyzes proteolysis, breaking down proteins into smaller polypeptides or single amino acids, and spurring the formation of new protein products. They do ...
that digest beta-amylases, which convert carbohydrates into "simple sugars" during the sprouting process. The enzyme also breaks down stored proteins into their amino-acid derivatives. The balance of proteins and carbohydrates broken down by the enzyme affects the malt's flavor.


Enzyme-rich malt extract

Enzyme-rich malt extract (ERME) is a specialised form of barley malt extract (marketed by Ateria Health), that has undergone preparation to activate the natural
amylase An amylase () is an enzyme that catalysis, catalyses the hydrolysis of starch (Latin ') into sugars. Amylase is present in the saliva of humans and some other mammals, where it begins the chemical process of digestion. Foods that contain large ...
and
glucanase Glucanases are enzymes that break down lucanspolysaccharides via hydrolysis. The product of the hydrolysis reaction are smaller glucans, a linear or branched polysaccharide made of up to 1200 glucose monomers, linked by glycosidic bonds. Glucans a ...
enzymes in the grain. Initially researched as an
equine Equinae is a subfamily of the family Equidae, known from the Hemingfordian stage of the Early Miocene (16 million years ago) onwards. They originated in North America, before dispersing to every continent except Australia and Antarctica. They are ...
food supplement, pilot studies using ERME as a human
food supplement A dietary supplement is a manufactured product intended to supplement a person's diet by taking a pill, capsule, tablet, powder, or liquid. A supplement can provide nutrients either extracted from food sources, or that are synthetic ( ...
have suggested that it could potentially improve the symptoms of Irritable Bowel Syndrome (IBS) and chronic
constipation Constipation is a bowel dysfunction that makes bowel movements infrequent or hard to pass. The Human feces, stool is often hard and dry. Other symptoms may include abdominal pain, bloating, and feeling as if one has not completely passed the ...
, due to the way it can break down carbohydrates in the small intestine that IBS has been found to hinder. However further research is ongoing to fully prove this link.


See also

*
Malt beer Malt beer is a sweet, low-alcohol beer (0–2.5% ABV) that is brewed like regular beer but with low or minimal fermentation. To keep the alcohol content low, one of two methods may be used: either the yeast is added at about 0 °C (resultin ...
*
Malt beverage A malt drink is a Brewing#Fermenting, fermented drink in which the primary ingredient is the grain or seed of the barley plant, which has been allowed to Sprouting, sprout slightly in a traditional way called "malting" before it is processed. B ...
*
Malta (soft drink) Malta is a lightly carbonated, non-alcoholic malt beverage brewed from barley, hops, and water. Corn and caramel color may also be added. Maltín Polar Maltín Polar is a popular non-alcoholic drink manufactured initially in Venezuela. It ...
*
Radio Malt Radio Malt was an early to mid-20th century brand of malt extract preparation that followed the Minadex trend. Produced by British Drug Houses, it contained vitamin A, Thiamine, aneurine hydrochloride, riboflavin, and calciferol. The contents were ...
*
Sprouted bread Ganja White Night is a Belgian dubstep and bass music duo formed in Brussels in 2008 and consisting of Benjamin "Bamby" Bayeul and Charlie "Erwan" Dodson. The duo publish music through SubCarbon Records, which they founded in 2009, and have rele ...
*
Wheatgrass Wheatgrass is the freshly sprouted Cotyledon, first leaves of the Wheat, common wheat plant (''Triticum aestivum''), used as a food, drink, or dietary supplement. Wheatgrass is served Freeze-drying, freeze dried or fresh, and so it differs from ...


References


Further reading

* D. E. Briggs, ''Malts and Malting'', Kluwer Academic / Plenum Publishers (30 September 1998), * Clark, Christine, ''The British Malting Industry Since 1830'', Hambledon Continuum (1 July 1998),


External links


A Complete Guide to Malted Barley
{{Authority control Brewing ingredients Cereals Sweeteners