Barley malt syrup is anunrefined sweetener processed by extraction fromsprouted,maltedbarley.[1]
Barley malt syrup contains approximately 65 percentmaltose, 30 percentcomplex carbohydrates, and 3 percentstorage protein (prolaminglycoprotein).[citation needed] Malt syrup is dark brown, thick, and sticky, and possesses a strong distinctive flavor described as "malty". It is about half as sweet as refinedwhite sugar. Barley malt syrup is sometimes used in combination with other natural sweeteners to lend a malt flavor. It is also called "barley malt extract" (or just malt syrup), though there are instances of mislabeling "extract" where additional grains or corn syrup are in production.[2]
Barley malt extract is also sold in powdered form, used in the bread and baked good industry for browning and flavoring, in cereal manufacture to add malt flavor,[3] and in place of or addition tomalted milk in malted drinks and candy. Adding barley malt syrup to yeast dough increases fermentation as a result of the enzymes in the malt, thus quickening the proofing process.[4]
Barley malt syrup has a long history, and was one of the primary sweeteners (along with honey) in use in China in the years 1000 BCE – 1000 CE.Qimin Yaoshu, a classic 6th century Chinese text, contains notes on the extraction of malt syrup and maltose from common household grains. Barley malt syrup continues to be used in traditional Chinese sweets, such asChinese cotton candy.[4]
Sugar rationing in the US during World War I[5] led to the first commercial malt syrup production in the 1920s.[4]
Malt loaf is another product that makes use of barley malt syrup.[4]
Media related toBarley malt syrup at Wikimedia Commons | This foodingredient article is astub. You can help Wikipedia byexpanding it. |