Why Is Malted Barley Added To Flour?

Hard wheat flours are supplemented with malted barley flour to aid in yeast fermentation. Malted barley flour contributes particular enzyme activity during the dough-forming stage that breaks down the starches in the wheat flour into simple sugars.

What function does malted barley flour serve?

This flour, which is made from sprouted barley, is excellent for giving baked items a yeast and sugar flavor as well as functioning. Enzymatic activity is modified by malted barley, which benefits bakers by easing dough, reducing mix times, and producing browning characteristics.

Why does bread contain malted barley?

A growing proportion of consumers believe that the ingredients in the baked goods they purchase from the supermarket are the same ones they used to find in their grandmother’s cabinet as children. One of these substances with fundamental significance is malt, according to Judie Giebel, technical services specialist for Briess Malt & Ingredients. Additionally, Ms. Giebel is an AIB Certified Baker.

Which baked goods are best for incorporating honey and/or malt? Baking & Snack: Why are they?

Judie Giebel: For millennia, yeast-raised doughs have been the main application for malt in the form of malted barley extract (syrup) and malted barley flour. Nowadays, as consumers look for novel culinary experiences, bakers are learning about the additional benefits of malt in both yeast-raised and chemically leavened baked goods. Due to its availability in both diastatic and nondiastatic forms, malt is advantageous to both types.

Diastatic malt is created by gradually drying whole-grain barley malt over a low heat to preserve all of the enzymes. Diastatic malt can break down starches and provide baked goods a finer and softer texture since it has active enzymes. This keeps the baked items moister and hence increases shelf life. Diastatic malt also takes the place of sugar in recipes that use yeast to feed the yeast and brown the crusts.

Malted barley that has been spontaneously transformed into a sweetener by using its own enzymes to turn the starches into sugars is known as nondiastatic malt extract. The dough matrix cannot be broken down by this product since it lacks any active enzymes. Malted barley extract gives yeast nourishment, added taste, and the sugar it needs to get off to a good start.

Diastatic malted barley flour will enhance a number of well-liked baked products. It will serve as a browning and yeast enhancer in artisan breads. It will hide some of the gritty flavor notes in multigrain breads, brown the crust, soften the dough, and promote fermentation.

Nondiastatic malted barley extract flavors and improves the texture and moistness of muffins. When added to the dough for bagels, it enhances flavor and color, and when they are boiled in a malt extract wash, the outside texture becomes chewy. A lot of pizza crust producers also add either kind of malt to their crusts, notably for flavor and browning.

What rules will enable a formulator make the transition from another sweetener to honey or malt?

In a 3:4 ratio, malted barley extract (syrup) takes the place of sugar. Thus, 16 oz of sugar is swapped out for 12 oz of malted barley extract. Liquids must be diluted at a 1:4 ratio.

What patterns have you noticed in the utilization of these two components in wholesale bakeries? Why is this taking place? What do you anticipate the future to hold for these product trends?

Malt is used by producers that want to appeal to consumers interested in health and wellbeing in a variety of ways. Malt is all-natural, non-GMO, nutritious, and healthy. In addition to delivering on what the label promises, it can aid in getting high-fructose corn syrup off a label.

These trends, especially the one towards straightforward cooking, I believe will continue. Foodies desire traditional baked products but often lack the time to make them. I think the next trend will be reviving grandma’s recipes with a modern twist.

Does malted barley flour differ from regular barley flour?

In addition to being used to make baby food and specialty dishes, barley flour is also used to make flatbread. It is also a part of the composite flours used to make bread that is raised with yeast.

Pregelatinized barley flour serves as a good binder and thickening due to its strong absorbent qualities. Pregelatinized barley flour and barley crunch are combined to create barley breading.

Barley malt is used to make malted barley flour. Malt flour is used in a variety of food products, including malt loaves, as a flavoring agent and as a high diastatic additive for bread flours with low inherent diastatic activity.

Protein-rich and protein-poor fractions of malted barley flour can be separated by air classification. While the latter is said to produce a distinctive beer, the former is used in the food business. Bread, biscuits, crackers, crispbread, morning cereals, infant and invalid foods, malted food drinks, pickles and sauces, sugar confectionery, and vinegar are the main culinary items in which cereal syrups and malt products are used.

Has malted barley been added to bread flour?

For the most part, malted barley flour is listed as the second ingredient on flour labels that are used to make yeast doughs for bread and other baked goods. However, although being second in weight, the ingredient makes up a very little portion of the flour.

Does barley appear in all wheat flour?

Wheat must be ground before it can be utilized. When a grain is milled, the endosperm is crushed into a fine flour after being cracked to remove the bran and germ from the endosperm.

While conventional milled flour just contains the endosperm, whole wheat flour contains the germ, endosperm, and bran as well.

The milled flour is used to make morning cereals, pasta, noodles, semolina, bulgur, breads, biscuits, cookies, and pasta (6).

To generate biofuels, beer, and other alcoholic beverages, wheat can be fermented. Smaller amounts are also utilized for cattle fodder (6).


Although it is not necessary to grind barley before using it, the outermost layer is typically removed.

Barley that has been hulled still contains the bran, endosperm, and germ, making it a complete grain. Barley is frequently pearled for use in food. In order to preserve the germ and endosperm layers, the hull and bran must be removed (5).

Over the past 200 years, other grains like wheat and rice have mostly supplanted barley, which was once a significant food source in many parts of the world (5).

In the modern era, barley is mainly utilized as animal feed or malted for alcoholic beverages like beer. However, a limited amount of barley is also used as a human food source (5, 7).

Barley may be cooked like rice, and both the hulled and pearled varieties are frequently used in soups and stews. Additionally, they are present in infant food, oatmeal, and breakfast cereals (5).

The pearled grain from barley can also be milled to create flour. To improve the nutritional profile of other wheat-based items including bread, noodles, and baked goods, the flour is frequently mixed with them (5, 8).

To make flour that may be used in baked items like bread, wheat is milled. Barley can be cooked whole in a similar way to rice or ground into flour, but its main uses are as animal feed and the manufacturing of alcohol.

What flavor does malted barley flour have?

Malted barley is used to make malt flour. Barley grain is left to grow in water after harvest. The barley is dried once it has sprouted. The malt creates a lot of an enzyme called amylase during the drying process. When the grains are completely dry, they are ground into a powder to create malt flour.

The role of amylase

The enzyme amylase converts starch into sugars. Yeast cells generate it, although not in significant quantities. Beta-amylase and alpha-amylase collaborate while carrying out slightly distinct tasks. Simple sugars like maltose or glucose are created by the breakdown of complex sugars. After that, yeast cells digest them to boost overall carbon dioxide output.

When amylase is working in dough, dextrin, a carbohydrate that binds water, is also formed. Another widely used ingredient in soft bread is dextrin. It combines with water to create a moist, tender crumb.

Diastatic (activated) malt flour

Malt is simply processed to make diastatic malt flour. There is a lot of amylase in it. Its goal is to raise the quality of the dough or flour, whichever comes first. This version must be used in very small amounts and cannot be used in place of conventional flour.

Non-diastatic (deactivated) malt flour

The amylase enzyme is inactivated during the kiln drying process for this kind of malt flour. Bread and other bakery goods are flavored with non-diastatic malt. It contains a lot of maltose, a lowering sugar. The additional sugar makes the bread sweeter and gives the crust more color. Non-diastatic malt flour has a flavor that is somewhat sweet with a roasted nut aroma that is ideal for healthy baking techniques.

Malt flour has certain binding qualities similar to gluten because of its comparatively high protein content (7–10%).

Does all-purpose flour contain malt from barley?

Malted (or germinated) barley is used to make malted barley flour. This malted barley is then hulled, pounded, and sifted. The kind of barley used to make it typically contains six rows of seeds per head.

Technically, it has more enzyme activity because it has been malted. More specifically, it contains alpha amylase, which aids in the conversion of complex sugars and starches in the dough to simple sugars like maltose, which are more readily assimilated by yeast.

Malted barley flour comes in two varieties: diastatic and non-diastatic.

  • Diastatic: This is the type of malted barley flour that is typically meant when the term is used; it is the type used in baking and contains active enzymes. Since it doesn’t truly have any discernible flavor, it’s “flavorless for the purpose you’re using it for (though some specialty ones can have more flavour.) It also has little effect on color. It does, however, result in a moister crumb;
  • Non-diastatic: This has no active enzymes and is used for flavor in a wide range of products, including baked goods to give the crumb a soft, fine texture and a glossy surface. It’s more likely that this will be described to as “Powdered malt.

In addition to all-purpose, whole-wheat, and baker’s hard wheat flours, the United States Department of Agriculture (USDA) permits malted barley flour.

Malted barley flour must be used with wheat flour for baking. You can substitute up to 1/4 malted barley flour for yeast-risen baked goods and up to 1/2 malted barley flour for non-yeast-risen baked goods like cookies and quick breads. You can use 100% of it in recipes when there is no rising at all (such as when thickening gravies, soups, or stews).

Due to its decreased gluten content, it has a significant commercial usage as a dough conditioner in bread, pizza crusts, crackers, rolls, pretzels, etc. since it makes the dough softer, more relaxed, and provides a softer crumb texture.

Is malted flour from barley healthy?

– (NewsUSA) Although malt has been around since the time of the ancient Egyptians, its full potential has been underutilized and underestimated.

Malt serves as a stark reminder that sometimes our predecessors really did know best as Americans try to sate their hunger for the newest fad in nutrition.

An iconic part of American culture, malt evokes nostalgic images of classic “malt shops or a delightful glass of OvaltineTM malted milk. However, what precisely is malt?

In essence, malt is sprouting barley. The enzymes in the grain are freed by sprouting the barley, an age-old, all-natural process that releases the nutritional value of the whole grain. Malt can be further processed to create liquid or powder sweeteners known as malt extracts, which are used in alcoholic beverages, baked goods, cereals, and snacks including protein bars, yogurt, and confections as well as other meals like beer, malted shakes, and energy drinks.

Athletes are increasingly depending on beverages with malt extract as a primary ingredient to refuel and recover since it is gaining fresh attention as a naturally functioning ingredient that offers a wealth of potent intrinsic health advantages.

* Increases Happiness: Malt extract may indeed increase your happiness! Hordenine, a naturally occurring chemical derived from plants that has been shown in tests to improve mood, is found in malt extract. The brain’s reward center, the dopamine D2 receptor, was demonstrated to be activated by hordenine, resulting in this “feel-good effect.” Additionally, it is said to improve energy levels and mental focus.

Malt extract is not a meaningless sugar; it is a sweetener with substance. Malt extract is a useful sweetener that comes from whole grains and is a good source of antioxidants, essential amino acids, vitamins, and minerals. Additionally, malt extract has a glycemic index that is substantially lower than table sugar.

* Promotes Digestive Health: Malt extract may benefit your digestive system. Soluble fiber, which is abundant in malt extract and serves to maximize beneficial bacteria while reducing bad bacteria, aids in better digestion. According to studies, malt extract helps probiotic cultures develop, which can improve digestive health by promoting the beneficial bacteria that lining the gut. This can improve general health by fostering the absorption of vital nutrients and preventing disease.

* Supports Heart Health: Malt extract has been demonstrated to lower cholesterol, which lowers the risk of heart problems. Fiber, potassium, folate, and vitamin B6 are all heart-healthy nutrients found in malt, which combined lower cholesterol and reduce the risk of cardiovascular disease. Its dietary fiber promotes cholesterol breakdown, boosts intestinal cholesterol absorption, and lowers insulin activity. According to studies, this helps to decrease cholesterol by preventing the production of plaque.

* Antioxidants Abound: Malt extract has over 50% more antioxidant potential than blueberries and more than five times that of fresh broccoli. It is a rich source of B complex vitamins, microminerals, dietary silicon (supports bone health), vitamins, and minerals. Antioxidant-rich meals have been demonstrated to improve heart health, promote anti-aging, and reduce the risk of infection and several cancers.

According to Amy Targan, president of Malt Products Corporation, “Malt extract is developing as a naturally useful ingredient that consumers should look for in many of their favorite meals and beverages.

“Today’s health-conscious customer needs a diet loaded with products that offer the best possible flavor and nutritional value to support their way of life.

Malt extracts that are 100% natural and non-GMO approved are supplied by organizations like Malt Products Corporation to numerous prestigious bakery, confectionery, beverage, snack food, and cereal producers around the country.

How is malt used in baking?

A sweetening substance made mostly from barley is known as malt. When the enzymes from the seed’s germ are activated, a large portion of the starch is converted into maltose, a complex sugar. Maltose has a distinctive flavor and is a key ingredient in yeast-based foods like bread and buns. When compared to other sweeteners, malt is thought to be comparatively nutritive.

Malt can be found as:

  • Flour
  • Mallow syrup
  • Malt beverage
  • Canned malt

The flour is not advised because it can cause issues if scaled incorrectly. Working with malt syrup is difficult due to its stickiness, weight, and mass. The most useful malt is dried, but it needs to be kept dry and away from moisture.

There are two distinct forms of malt:

  • Low temperatures are used to dry diastatic malt flour, which keeps the diastatic enzymes active.
  • The color of non-diastatic malt flour is darker. Non-diastatic malt is the end product because the enzymes are killed during the high-temperature processing.

Malt syrup is created by crushing malted grain with water. The soluble enzymes and maltose are dissolved as a result. The syrup is made by concentrating the liquid. If the procedure is carried out repeatedly, dried malt syrup—a crystallized product—will result.

Many people find the unique flavor of malt syrup to be appealing. It is a component of numerous goods, including confectionery and malted milk. By far, the main consumer of malt is the alcoholic beverage sector, but significant amounts are also used in dried malt syrup and syrup, both of which are classified as diastatic and non-diastatic malt.

Malts, both diastatic and non-diastatic, enhance baked goods with sweetness, color, and flavor. Both are valuable because they both contain malt sugar, which the yeast ferments in the fermentation process’ latter phases. Early in the fermentation process, the fermenting yeast quickly depletes other carbohydrates including glucose and levulose.

There are variable degrees of active enzymes used to make diastatic malt. It is advised to use malt with moderate diastatic activity. Typically, bread bakers won’t need to use diastatic malt since well-balanced flour from a reputable mill contains enough enzymes.

Approximately the same weight of liquid regular diastatic malt should be used when utilizing dry diastatic malt. The enzyme level is increased in the dry product at the facility to make the necessary adjustments. If dry diastatic malt is used in place of malt syrup, you must add water to make up the difference since the dry form has around 20% less moisture than the liquid version.

The major applications of malt in the bakery are to:

Add nutritional value as it is a source of important amino acids and vitamins.