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Malt
CategoryGrains

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Malt or malted grain refers to a processed form of grain known for its flavorful properties and useful enzymatic activity.

Production

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Germination

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The first stage of malting involves soaking dried but still viable grains in cool water to rehydrate them and "wake them up".[1][2][3] This soaking is done until the grains reach about 45% moisture (approximately 2 days),[1][2][4] after which they are removed from the soak and spread out to allow germination at approximately 60–65°F (15–18°C).[1][5][3] During germination, the grains activate enzymes that break down starch and protein in the grain.[1][5][3] Under normal circumstances, this provides usable food for the growing plant;[1][5][6] culinarily, this is relevant since the enzymes can be useful down the line in other culinary preparations, and the breakdown of larger building blocks yields useful and flavorful compounds such as maltose and various amino acids.[1][2][7][8][4][9] Over the course of germination, the molecular profile of the grains changes. The goal in this stage is to get the desired balance of enzymes and sugars for a given downstream application.[8] A pale malt, for example, requires a shorter germination time and therefore contains less sugar from starch digestion.[5][3] Conversely, darker malts require more sugar and therefore a longer germination process; in fact grains may be held at a higher temperature (140–180°F / 60–80°C) to increase the rate of enzymatic activity and digestion.[5][3] On the whole, the germination process takes about 4–9 days,[1][3] depending on these various considerations, at which point the growing shoot should reach the end of the kernel.[1][3] The end product here is called green malt.[2]

Drying/Kilning

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After the germination proceeds to the desired extent, the grains must be dried to at a minimum kill the seed, pause enzymatic activity, and prevent spoilage when storing.[1][3][5][6][10] This is done by blowing hot air over them in a kiln.[1][11] If the enzymatic activity needs to be preserved for future use, gentle heating is done to bring the temperature up to only about 180–212°F (80–100°C)—this makes a pale malt with mild flavor.[1][5][3][12] To further develop the flavor and color for toastier, nuttier notes, higher temperatures of up to 300–360°F (150–180°C) are used.[1][3][5][13] This, of course, comes at the expense of the remaining enzymes, which are destroyed by the high heat.[1][5][13][14]

Further processing

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After drying, the roots and shoots are removed,[1] and the grains may be milled to a flour.[4][8][10][14][15]

To make malt extract, the milled malt is mixed with hot water to dissolve the enzymes and flavorful compounds,[5][13][12] creating what is called a "wort".[8] Sometimes, additional unmalted grain is added,[5] and the malt enzymes are allowed to act on the starches to break them down into sugars.[4][6][15][16] The wort is then concentrated down to make a syrup or powder.[2][5][10][12]

Characteristics

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All malt products carry a mildly sweet, nutty flavor,[5][13] which is a product of both the starch and protein breakdown of the grains and the heat treatment. The more heat used, the stronger the flavor.[13]

Grain

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Technically, any grain can be malted. However, some of the most commonly malted grains are barley and wheat.[10][13][14][16] Different grains, of course, produce malts with different flavor and enzymatic characteristics.[10][13] Barley, in particular, yields malt with high enzymatic activity.[3][5][6]

Enzymatic activity

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All malt products can be characterized as either diastatic or nondiastatic,[9][10][17] depending on their enzymatic activity. Nondiastatic malt has had all the enzymes destroyed during the manufacturing process,[6][7][12] but it still retains its flavorful characteristics.[9][10][17][18] Diastatic malt products retain some functional enzymes from the germinating grain.[10] These are largely diastases, the enzymes that convert starch into sugars,[7][9][17] but proteases (enzymes that break down proteins) may be present as well in so-called proteolytic malts.[10][13][15] Diastatic malt products are made with varying levels of enzyme content,[12][17] which should be taken into account in recipes that call for it.

Varieties and products

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Malt syrup
Multiple roasts of malt

A range of different malt products are available for use in cooking. In the least processed form, the whole dried malted grains are available, and they may also be available ground into a malt flour.[14][17] Slightly more processed, malt extract is the result of mixing the milled malt with water and then processing the aqueous solution to a syrup or drying it down to a powder.[2][5][7][17] When this is dried down, it may be called powdered/dried malt extract, malt sugar, or dried malt syrup,[2][7][9][12][17] depending on the exact processing and labeling. The liquid malt syrup form itself is a dark brown syrup with a complex, nutty or toasted flavor.[10][16][14] However, if the syrup is produced with non-malted grains, the flavor tends to be milder.[5][6] The syrup largely contains maltose, glucose, and some longer chains of carbohydrate.[5][10][14] Malted milk powder is a flavorful blend of milk powder, non-diastatic powdered barley malt extract, and wheat flour.[2][6][19][20]

In addition to different forms of malt, different "flavors" exist as well—these are especially prominent in beer brewing. For example, chocolate malt is roasted to produce a deep, somewhat bitter flavor.[21] Longer and hotter roasts yield black malt, gives a burnt flavor,[21] and some malt may even be smoked (e.g. Rachmalz).[2] Crystal/cara malt grains are soaked whole in warm water to allow the enzymes to convert a good deal of starch to sugar, and then they are dried and toasted in a drum to caramelize the sugars.[21]

Selection and storage

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Not all forms of malt are suitable for all applications, so you'll want to make sure you pick the most appropriate kind. Generally, all forms should be kept in an airtight container away from light, heat, and moisture, where they will keep on the order of months.[3][5] The flour and dried extract may attract moisture due to its maltose and dextrin content.[14][17]

Use

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Malt products have a variety of uses across the kitchen, generally for their flavor, enzymes, or both. They are particularly important in beer brewing,[5][7][10][19] where they break down starch to yield fermentation fuel as well as enhance flavor and color.[2] Similarly, they are used to make certain distilled liquors and malt vinegar.[5][7][16][19] Diastatic and proteolytic malt products can also be helpful in baking,[6] since the enzymes break down the starch to fuel the yeast, improve the texture, and give color to the bread.[7][9][17][18] Excess enzymes and/or a long fermentation time, however, can negatively affect the texture of the bread[6][7][13][17]—make sure to check whether malted products have already been added to your flour. Malt products are also used to flavor and color various products from cereals to confections, beverages, and other products.[4][6][12] Malt syrup can be used as a sweetener[2] and features as such in East Asian cuisines,[5] for example.

Substitution

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Not all forms of malt are interchangeable with each other, so make sure you pick the correct product as called for by your recipe.

Recipes

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References

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  1. ↑ a b c d e f g h i j k l m n Provost, Joseph J.; Colabroy, Keri L.; Kelly, Brenda S.; Wallert, Mark A. (2016-05-02). The Science of Cooking: Understanding the Biology and Chemistry Behind Food and Cooking. John Wiley & Sons. ISBN 978-1-118-67420-8.
  2. ↑ a b c d e f g h i j k "A Guide To Malt, From Whiskey to Whoppers". Food & Wine. Retrieved 2025-02-22.
  3. ↑ a b c d e f g h i j k l Gibson, Mark (2018-01-04). Food Science and the Culinary Arts. Academic Press. ISBN 978-0-12-811817-7.
  4. ↑ a b c d e Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.
  5. ↑ a b c d e f g h i j k l m n o p q r s t u McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
  6. ↑ a b c d e f g h i j Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
  7. ↑ a b c d e f g h i Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
  8. ↑ a b c d Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
  9. ↑ a b c d e f Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
  10. ↑ a b c d e f g h i j k l Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
  11. ↑ Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
  12. ↑ a b c d e f g "4.7: Malt". Chemistry LibreTexts. 2017-11-08. Retrieved 2025-02-22.
  13. ↑ a b c d e f g h i Cauvain, Stanley P. (2017-02-18). Baking Problems Solved. Woodhead Publishing. ISBN 978-0-08-100768-6.
  14. ↑ a b c d e f g Manley, Duncan (2011-09-28). Manley’s Technology of Biscuits, Crackers and Cookies. Elsevier. ISBN 978-0-85709-364-6.
  15. ↑ a b c Zhou, Weibiao; Hui, Y. H. (2014-08-11). Bakery Products Science and Technology. John Wiley & Sons. ISBN 978-1-119-96715-6.
  16. ↑ a b c d Amendola, Joseph; Rees, Nicole (2003-01-03). Understanding Baking: The Art and Science of Baking. Wiley. ISBN 978-0-471-44418-3.
  17. ↑ a b c d e f g h i j Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
  18. ↑ a b Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
  19. ↑ a b c Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
  20. ↑ "Meet the Umami Bomb of Dessert: Malted Milk Powder". Serious Eats. Retrieved 2025-02-22.
  21. ↑ a b c "How to Identify Malt Flavor in Beer: Specialty Grains". Serious Eats. Retrieved 2025-02-22.
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