Malting is a process applied to cereal grains, in which the grains are made to germinate by soaking in water, and then quickly halted from germinating further by applying hot air to heat or dry the grains. Malting is a combination of sprouting process and the kiln-drying process.
The term 'Malt' can be referred to:-
1) the grains which have been applied to the malting process, such as malted barley;
2) the sugar which was derived from the grains, and is heavy with maltose, such as baker;s malt used in various cereals; or
3) a product based on malted milk, similar to a malted milkshake.
Whisky or beer made from malted barley or rye can also be called malt. Malted grain is used to make malt whisky, malt beer, malted shakes, malt vinegar, confections and baked goods.
Barley is the most commonly malted grain because of its high diastatic power or enzyme content, and the retention of the grain's husk even after threshing, unlike the bare seeds of threshed wheat or rye.
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