malt extract
Malt extract (also: malt syrup ) is from barley - malt produced, light to dark brown, malzartig tasting syrup among others as a caking agent can be used. If other types of grain than barley are used for production, their name must be put in front.
The sugars contained in the malt extract show characteristic reactions when exposed to heat ( caramelization ), which intensify the taste, color and aroma of the baked goods. The Maillard reaction (non-enzymatic browning) also makes a contribution, as it produces reaction products typical of baked goods from sugar and amino acids. They are mainly responsible for the typical pastry flavor. The maltose content is at least 55%, the dextrin content at most 12%. The most important flavor substances are maltol and 3-methylbutanal . Liquid and dried malt extract is offered as a nutrient and tonic.
Manufacturing
- Milling of malt (mainly from barley)
- Making a mash (mixed with water)
- Let it steep repeatedly (50–72 ° C, just under an hour and a half), water-soluble compounds are formed
- Lautering (= separation of insoluble spent grain )
- Vacuum evaporator gently removes water (shelf life)
- Depending on the desired use, the remaining enzyme activity is deactivated by heating to 78 ° C. (This step is omitted when making baking malt)
- syrupy substance
use
- Dried baking malt is used in baking mixes, baking agents and ready-made flours.
- Due to its sweet taste, malt extract is also suitable for sweets , as a spread or sweetener .
- Furthermore, malt extract is part of many nutrient media that are used in microbiology , e.g. B. in GYM medium .
- Like hop extract , malt extract is a permissible additive for beer in accordance with the Purity Law .
literature
- Bill Yenne - Guinness: The 250-Year Quest for the Perfect Pint (2007) Wiley, ISBN 978-0-470-52417-6 .
Individual evidence
- ↑ a b Ternes, Täufel, Tunger, Zobel: Food Lexicon. Behr's Verlag, 4th edition, 2005, ISBN 3-89947-165-2 .