Malted Barley is the barley produced under the controlled sprouting
of the barley grain followed by drying to obtain the formation of
high levels of alpha-amylase and some increase in beta-amylase.
these enzymes hydrolyze starch to dextrins and maltose. there are
three general classes of malt: brewer’s malt, distiller’s malt, and
gibberellin malt. it is principally used in the brewing industry. in
doughs, the malt increases the fermentation rate and improves
baking properties.
