What is malt? Where to buy malt? The recipe for malt for bread

What is malt? It is this natural product that will be discussed in this article. Surely everyone knows its purpose, but not everyone knows how it is made and in what areas, except for brewing, is used. Immediately give the definition of maltose (malt). This is a product that is obtained from the grain of cultivated plants (barley, wheat, corn, rice).

Extract of maltose is widely used in the food industry for the preparation of various dishes, drinks and baking of bakery products. Also used for making strong alcohol (whiskey). To buy it is not problematic, but you can make a valuable product with your own hands at home. Today we will describe in detail the recipe for malt.

Cognitive information

In our time, spring and winter barley is more often used for its production, but sometimes for these purposes wheat is taken, especially for the preparation of light beer. The choice directly depends on the economic criteria and the variety of the produced product. What is malt? This is the main ingredient, without which it is impossible to make kvass, high quality beer, whiskey and bread.

And all thanks to the content of useful enzymes that form amino acids and monosaccharides. Simply put, maltose is the source of sugar, which subsequently turns into carbon dioxide and ethyl alcohol. It also gives the dishes a pleasant taste and color.

Technology of raw materials processing

The seeds first pass the soaking stage, then germinating and drying. It is the first period that is fundamental for the production of the product. Proper malting is to create preconditions: sufficient humidity, optimal temperature and oxygen. In the process of swelling, diastase and carbonic acid are formed.

In the germination stage, the formation of these elements is even more intense: the dry matter in the seed decreases, resulting in maltose, glucose and sucrose. Freshly grown malt necessarily subjected to drying, in which it undergoes profound biochemical, physiological and physical changes. Sprouts that have a bitter taste, at this time become brittle and fragile.

Benefit and application

So, let's recall what malt is. This is a sprouted, dried and crushed product from cereal crops. As you understand, the process of its processing is quite laborious and requires special scrupulousness and attention. The main goal of its preparation is the formation of enzymes, which are necessary for the cleavage of protein substances.

In Russia, rye red malt was in great demand. It was used in brewing, confectionery, bread baking and for making drinks (kvass, beer). The fermented (red) appearance of this product gives any dishes a rich taste, a magnificent aroma and a brown color. Red malt for bread improves the quality of flour, makes the dough more elastic, and the structure of the baking is soft, porous, spicy and airy.

This is really an environmentally friendly product that increases the shelf life of ready meals and has a beneficial effect on the human body. In its composition there are special substances that slow down the absorption of carbohydrates and fats, and also affect the stabilization of sugar in the blood plasma. In addition, malt is enriched with mineral substances (selenium, zinc, manganese, chromium, magnesium), which are involved in the regulation of insulin production.

Malt cooking at home. Preparation of raw materials

If you want to get a quality and high-grade product, then be sure to look at the appearance of the grain, with 90% germination. Never take freshly harvested raw materials that have a low degree of germination. Remove the broken, weeded and different size, because it is able to infect your malt with dangerous bacteria.

Soak stage

For this purpose, only good purified water is suitable. Its temperature should be about 8-10 ^o C. Now it is necessary to take a cast-iron bowler (three liters volume) and pour into it a liter of rye. We pour water so much that the grains float from above, and every six hours we change it. Every time we change the liquid, we leave the grain without water for an hour, so that it "breathes" (make sure that it does not get wet much, otherwise it will sprout badly).

Remember: soaking at a uniform temperature, not exceeding +15 ^о С, will lead to a good result. The duration of this procedure can be up to a day. The lower the temperature, the longer the soaking. The end of the process is defined as follows: if the grain does not bend, does not stick, does not break down and is easily pierced, you can proceed to germination.

Germination

We cover the bottom of the baking tray with cotton cloth, and lay raw materials on it. Cover with a cloth. Several times a day, mix and maintain a constant temperature of +12 ... +15 ^о С. Also spray it daily with water using a spray gun. The procedure lasts five days. In the last 24 hours the grain does not need to be moistened.

Languor

Fermentation lasts four days. We load the tray with raw materials into a bag and put it on a warm battery. We do not close. As soon as you notice the appearance of white mold, close the bag, when dark red or black - open and mix. At the end of languor, the presence of mold and a specific odor is normal. After a specified amount of time, the malt moves (we separate the lumps) and the day is dried.

Drying

This process is quite lengthy - it takes about 10 hours. We put the product on a baking sheet, put it in the oven and gradually raise the temperature to 70 ^о С (within 1 hour). Then, every 30 minutes, mix the mass and break it. The end of drying is determined by the dry processes and rootlets, which should be easily broken.

Grinding

Cool the product throughout the day, sow and remove the sprouts. We grind in a coffee grinder or blender to the state of flour. Homemade malt is stored for 30 days in a tightly closed container. It is this time that the taste of the product should become saturated. At the output of one liter of rye, it turned out 700 gr.

Where to buy malt for bread?

Malt can be purchased wholesale or retail both online and in regular stores at an affordable price. The cost of a 600 gram can varies between 70 and 100 rubles, depending on the manufacturer. Apply it by following the instructions on the packaging. What is malt, what it is useful and for what purpose is necessary, everyone now knows.