Barley malt is, generally speaking, germinated and dried barley grains. The process of processing barley grains into malt, known as malting, involves several stages. The barley grains are first cleaned and sorted, and then soaked. Soaking the grains is intended to stimulate the embryos and bring the grains to germination. However, the purpose of malting is not to make the barley produce ears. Therefore, the growth processes are halted at the appropriate time. To this end, the wet malt is dried.
Finished malt may have various flavor and aroma qualities as well as different properties, depending, among other things, on the degree to which the grains are soaked and the temperature and duration of their drying. Among barley malts, the so-called base malts are the most widely used in brewing, including Pilsner malt, as well as pale ale, Munich and Vienna malts; however, special malts are becoming increasingly popular, including caramel, roasted (or burnt), smoked, coloring, acidifying and other malts. Barley malt is used not only in the production of beer and whisky. It is also an excellent addition to bread and other bakery and confectionery products, improving their baking properties and giving them an appropriate aroma. Malt increases the volume of the dough, gives the crust a greater shine and makes it crispier. It improves the taste of bread and extends its shelf life.
Barley malt is characterized by high energy and nutritional value. It strengthens the body’s defense functions and has antioxidant and antidepressant effects. It improves mental condition and physical fitness. It supports the body’s recovery after illnesses, surgical procedures and other medical procedures, including chemotherapy. Despite its significant starch content, barley malt regulates carbohydrate metabolism. It also reduces the risk of developing certain cancers, including colorectal cancer. Pregnant and breastfeeding women should consume malt because it stimulates lactation. However, due to its gluten content, barley malt should not be consumed by people suffering from celiac disease or other forms of gluten intolerance. It is also not recommended for diabetics and people at risk of developing diabetes.
The nutritional value of barley malt is determined primarily by the substances contained in barley grains. However, malted grains are richer in nutrients because the bioavailability of the proteins and carbohydrates they contain increases during germination. Barley is rich in dietary fiber, polyphenols, plant sterols, antioxidants and vitamin E, which is particularly important for the body. It also contains minerals, including phosphorus, magnesium, potassium, sodium, calcium and iron. In turn, barley malt extract is a valuable source of B vitamins, as well as vitamin PP, phosphorus, calcium, sodium and potassium.
Dried barley malt (that is, malt with a moisture content below 5 percent) is highly resistant to changes and bacterial and fungal infections. If it is stored under favorable conditions, namely in a cool place (where the temperature is below 20°C) and a dry place (where relative humidity does not exceed 40 percent), away from strong odors, it retains its properties for at least 12 months, although in practice its shelf life may be considerably longer. In addition to pests, the most serious threat to malt quality is high humidity, which creates favorable conditions for the growth of bacteria and fungi.