Baking malt
Baked malt is a malt that is usually made from barley , wheat or rye . The grain is germinated under warm and humid conditions, then dried, kilned or roasted and ground. By adding baking malt to the dough, the yeast are able to use nutrients, etc. a. Sugars and amino acids provided. The aim is to accelerate fermentation (improve the driving force) and improve the quality of the dough.
In the case of malt bread, the addition of malt can achieve a darker color and the characteristic taste of this bread.
Since the term baking malt is not protected, baking agents are often referred to as baking malt, which can also contain a variety of other food additives .