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Malt
	Malt grains
Nutritional value per 100 g
Fat	1 g
Protein	11 g
Vitamins and minerals
	†Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

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Malt

Malt is a cereal grain that has undergone **germination** and then been **dried** to stop the process. This controlled germination alters the chemical composition of the grain, making it suitable for use in a variety of food and beverage products. Barley is the most commonly used grain for malting, although other grains like wheat, rye, and corn can also be used.

1. 1. Malting Process

The malting process typically involves the following steps:

1. **Steeping:** The grains are soaked in water to encourage germination. 2. **Germination:** The grains are left to sprout, allowing enzymes to break down starches into sugars. The specific temperature and duration of this stage depend on the desired malt characteristics. 3. **Kilning:** The germinated grains are dried with hot air, stopping the germination process and developing the desired flavor and color profile. Different drying temperatures and times create different malt types.

1. 1. Uses of Malt

Malt is primarily used in the following ways:

**Brewing:** Malted barley is the key ingredient in beer, providing fermentable sugars for yeast and contributing to flavor and aroma. Different malt types create different beer styles.
**Distilling:** Malted grains are used to produce whiskey, bourbon, and other distilled spirits.
**Food Production:** Malt is used in various food products such as malt vinegar, malted milk drinks, breakfast cereals, and baked goods. It adds sweetness, flavor, and nutritional value.

1. 1. Malt Types

There are many different types of malt, each with its own unique characteristics. Some common types include:

**Base malt:** Pale, light-colored malt that provides fermentable sugars and a neutral flavor. Used as the foundation for most beers.
**Caramel malt:** Roasted malt with a sweet, caramel-like flavor and color. Used to add complexity and body to beers.
**Chocolate malt:** Darkly roasted malt with a chocolatey flavor and aroma. Used for stouts and porters.
**Crystal malt:** Kilned malt with a toffee-like flavor and color. Used to add sweetness and body to beers.

1. 1. Nutritional Value

Malt is a good source of carbohydrates, dietary fiber, vitamins, and minerals. It is also a significant source of **amylase**, an enzyme that helps break down starches in the digestive system.

1. 1. Additional Information

The word "malt" comes from the Latin word "maltum," which means "grain that has been softened in water."
The malting process has been used for centuries, dating back to ancient civilizations.
Malt is a versatile ingredient with a wide range of applications in the food and beverage industry.

^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.

[FDADailyValues-1] United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.

[NationalAcademiesPotassium-2] National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.

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