MALT

Malt

Malt 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. Malting grains develop the enzymes required to modify the grain'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 ...

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malt

Noun

  1. Malted grain (usually barley), used in brewing and otherwise.
  2. Malt liquor, especially malt whisky.
  3. Short for "malted milk shake", a milkshake with malted milk powder added for flavor
  4. Maltose-rich sugar derived from malted grain.

Verb

  1. To convert a cereal grain into malt by causing it to sprout (by soaking in water) and then halting germination (by drying with hot air) in order to develop enzymes that can break down starches and proteins in the grain.


The above text is a snippet from Wiktionary: malt
and as such is available under the Creative Commons Attribution/Share-Alike License.

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