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Some uses of barley malt

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Abstract

Malts are used in the manufacture of other products. Malt flour, prepared by milling and sifting to remove the husks, is used to a small extent in baking. However for most purposes malt is mashed, that is the milled product is mixed with warm water and sometimes with other starchy materials. After a reaction period, ‘the stand’ the sugary liquid, ‘wort’ or ‘wash’, is usually separated from the residual solids and is processed further. Ultimate products include malt extracts (powders and syrups), diastase, beer, whisky, gin, vodka, alcohol, and malt vinegar. In traditional beer brewing, and in the production of Scotch malt whisky, only malt is used in the mash. In most other cases malt enzymes are used to ‘convert’ starch from other sources — e.g. barley, maize, wheat or potatoes, so that the malt provides enzymes, a proportion of the extract, and a range of nitrogenous and other yeast nutrients. In products where malt ‘character’ is unimportant, e.g. in preparing alcohol or vodka, it is sometimes economic to use green malt or enzymes of microbial origin to supplement the malt or even to replace it. Economic and other factors decide whether alcohol from fermentations or from petrochemicals is used for a particular purpose. Generally only alcohol from fermentations may legally be used in ‘potable liquors’.

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  1. British School of Malting and Brewing, Department of Biochemistry, The University of Birmingham, England

    D. E. Briggs

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© 1978 D.E. Briggs

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Briggs, D.E. (1978). Some uses of barley malt. In: Barley. Springer, Dordrecht. https://doi.org/10.1007/978-94-009-5715-2_16

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  • DOI: https://doi.org/10.1007/978-94-009-5715-2_16

  • Publisher Name: Springer, Dordrecht

  • Print ISBN: 978-94-009-5717-6

  • Online ISBN: 978-94-009-5715-2

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