Barley malt syrup is an unrefined sweetener processed by extraction from sprouted, malted

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 ...

. Barley malt syrup contains approximately 65 percent

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 ...

, 30 percent complex carbohydrates, and 3 percent storage protein (

prolamin Prolamins are a group of plant storage proteins having a high proline amino acid content. They are found in plants, mainly in the seeds of cereal grains such as wheat ( gliadin), barley ( hordein), rye ( secalin), corn ( zein), sorghum ( kafiri ...

glycoprotein Glycoproteins are proteins which contain oligosaccharide (sugar) chains covalently attached to amino acid side-chains. The carbohydrate is attached to the protein in a cotranslational or posttranslational modification. This process is known a ...

). Malt syrup is dark brown, thick, and sticky, and possesses a strong distinctive flavor described as "malty". It is about half as sweet as refined

white sugar White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process. It is nearly pure sucrose. Description The refini ...

. Barley malt syrup is sometimes used in combination with other natural sweeteners to lend a malt flavor. It is also called "barley malt extract" (or just malt syrup), though there are instances of mislabeling "extract" where additional grains or corn syrup are in production. Barley malt extract is also sold in powdered form, used in the bread and baked good industry for browning and flavoring, in cereal manufacture to add malt flavor, and in place of or addition to

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 ...

in malted drinks and candy. Adding barley malt syrup to yeast dough increases fermentation as a result of the enzymes in the malt, thus quickening the proofing process. Barley malt syrup has a long history, and was one of the primary sweeteners (along with honey) in use in China in the years 1000 BCE – 1000 CE. Qimin Yaoshu, a classic 6th century Chinese text, contains notes on the extraction of malt syrup and maltose from common household grains. Barley malt syrup continues to be used in traditional Chinese sweets, such as Chinese cotton candy. Sugar rationing in the US during World War IFood Will Win This War
Digital History 511: Theory & Practice, ccsu.edu led to the first commercial malt syrup production in the 1920s. Malt loaf is another product that makes use of barley malt syrup.

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* Malt syrup Syrup Malt {{ingredient-stub

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