The chemical composition of barley malt is influenced by the chemical composition of the grains and by the parameters of its malting process. Hulled barley grains contain: carbohydrates (62-75%), proteins (10.5-14.5%), fats (1.9-2.6%), minerals (2.7-3.1%), and group B vitamins and vitamin E. The requirements of the malting industry with regard to the chemical composition of the grain of barley intended for the manufacture of malt mainly concern the protein and starch content. The protein content of 10.0 to 10.8% is considered the most appropriate and 9.5 to 11.5% is acceptable.
Malts are increasingly used as food additives, mainly because of their colour, flavour, and odour. They may also be used to increase the nutritional value of the product, and even as an enzyme carrier and a sweetener. Malts are added, i.a., to bakery and confectionery products, ice creams, cereal malt beverages, sauces, concentrates, soups, functional foods.
Products based on barley malt are worth eating due to the increased absorption of the grain components after the malting process. The experts also recommend them to women who are breastfeeding due to their lactogenic effects (increased prolactin synthesis).
Information developed by employees of the SGGW Cereals Technology Plant.