Malt is essentially germinated and dried cereal grains. The processing of cereal grains into malt, known as malting, involves inducing the grains to germinate after soaking them to a specific moisture level, and then subjecting them to physiological and biochemical processes that result in the formation of an enzyme complex (amylolytic, proteolytic, cellulolytic and other enzymes), changes in the structure of the grains and the development of appropriate aromatic characteristics; this state is preserved through drying.
Barley malt is used most often, but wheat, oat, rye, buckwheat and other malts are also used. Depending on the type, malts have different taste and aroma qualities as well as different properties. This is determined, among other things, by the temperature and duration of grain drying. In the case of some types of malt, the grains also undergo roasting or smoking. Malt gives beer its colour, aroma and flavour; for example, colouring and roasted (or toasted) malts make it possible to obtain dark beers with noticeable nutty, caramel and coffee notes.
Malt is characterised by a high content of minerals and nutrients. Malt grains are rich in vitamin E, as well as polyphenols, plant sterols and antioxidants. They also contain trace amounts of phosphorus, potassium, magnesium, calcium, sodium and iron. The grains consist primarily of starch, but they also contain several percent protein, with barley protein having a higher biological value than wheat and corn protein. The fat content of malt is low, with its maximum concentration not exceeding 5 percent. Malt also contains fibre and valuable β-glucans that lower blood sugar and cholesterol levels. Despite its relatively high starch content, barley malt regulates carbohydrate metabolism. It also reduces the risk of developing certain cancers (e.g. colorectal cancer). Pregnant and breastfeeding women should consume malt because it stimulates lactation.
The malt extract produced during the so-called mashing process is used for baking bread. Malt extract accelerates dough growth, helps obtain a brown crust and slows the staling of bread. It gives food products a golden-brown colour, a sweet taste and a pleasant aroma. Malt extract can be found in cakes, doughnuts and other confectionery products, as well as in crackers, breadsticks, extruded snacks, breakfast cereals, grain coffee, isotonic drinks, ice cream, fillings, ready-made soups and sauces.