What is malt? This natural product will be discussed in this article. Surely everyone knows its purpose, but not everyone knows how to make it and in which areas, in addition to brewing, it is used. Immediately give a definition of maltose (malt). This is a product that is obtained from the grain of cultivated plants (barley, wheat, corn, rice).
Maltose extract is widely used in the food industry for the preparation of various dishes, drinks and baking bakery products. Also used for the manufacture of strong alcohol (whiskey). It is not problematic to purchase it, but you can make a valuable product with your own hands at home. Today we describe in detail the recipe for malt.
Cognitive information
Nowadays, spring and winter barley is most often used for its manufacture, but sometimes wheat is also taken for these purposes, especially for making light beer. The choice depends on economic criteria and the variety of the product. What is malt? This is the main component, without which it is impossible to make kvass, high-quality beer, whiskey and bread.
And all thanks to the content of beneficial enzymes that form amino acids and monosaccharides. Simply put, maltose is a source of sugar, which subsequently turns into carbon dioxide and ethyl alcohol. He also gives the dishes a pleasant taste and color.
Raw Material Processing Technology
Seeds first go through the stage of soaking, then germination and drying. It is the first period that is fundamental to the production of the product. Proper malting is to create preconditions: sufficient humidity, optimal temperature and oxygen. In the process of swelling, diastasis and carbonic acid are formed.
In the germination stage, the formation of these elements is even more intensive: the dry matter in the seed is reduced, as a result of which maltose, glucose and sucrose appear. Freshly sprouted malt is necessarily dried, in which it undergoes profound biochemical, physiological and physical changes. Sprouts with a bitter taste, at this time become brittle and brittle.
Benefit and Application
So, recall what malt is. It is a sprouted, dried and crushed cereal product. As you understand, the process of its processing is rather laborious and requires special scrupulousness and attention. The main purpose of its preparation is the formation of enzymes that are necessary for the breakdown of protein substances.
In Russia, rye red malt was in great demand. It was used in brewing, confectionery, in baking bread and for making drinks (kvass, beer). The fermented (red) look of this product gives any dish a rich taste, great aroma and brown color. Red malt for bread improves the quality of flour, makes the dough more elastic, and the baking structure is soft, porous, spicy and airy.
This is truly an environmentally friendly product that increases the shelf life of ready meals and has a beneficial effect on the human body. It contains special substances that slow down the absorption of carbohydrates and fats, as well as affect the stabilization of sugar in blood plasma. In addition, malt is enriched with minerals (selenium, zinc, manganese, chromium, magnesium), which are involved in the regulation of insulin production.
Making malt at home. Raw material preparation
If you want to get a high-quality and complete product, then be sure to look at the appearance of the grain, with 90% germination. Never take freshly harvested raw materials with a low degree of germination. Remove broken, weedy and different sizes as it can infect your malt with dangerous bacteria.
Soaking Stage
For these purposes, only good purified water is suitable. Its temperature should be about 8-10 ° C. Now you should take a cast-iron pot (with a volume of three liters) and pour a liter of rye into it. Pour enough water so that the grains float on top, and every six hours we change it. Each time when changing the fluid, we leave the grain without water for an hour so that it "breathes" (make sure that it does not get too wet, otherwise it will grow badly).
Remember: soaking at a uniform temperature not exceeding +15 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 split, does not break and is easily punctured, then you can proceed to germination.
Germination
We cover the bottom of the baking sheet with cotton fabric, and we lay the raw materials on it. Cover with a cloth. We mix several times a day and maintain a constant temperature of +12 ... + 15 ° C. Also spray it daily with water using a spray gun. The procedure lasts five days. In the last day, the grain does not need to be moistened.
Languor
Fermentation lasts four days. Immerse the tray with the raw materials in the bag and put on a warm battery. Do not close. As soon as you notice the appearance of white mold, close the bag, when dark red or black appears, open and mix. At the end of longing, the presence of mold and a specific odor is normal. After a specified amount of time, the malt is removed (we separate the lumps) and the day is dried.
Drying
This process is quite lengthy - it takes about 10 hours. We spread the product on a baking sheet, put in the oven and gradually increase the temperature to 70 ° C (within 1 hour). Then every 30 minutes the mass is mixed and broken. The end of drying is determined by dry processes and roots, which should easily break.
Grinding
Cool the product throughout the day, sift and remove the sprouts. Grind in a coffee grinder or blender until flour. We store home malt for 30 days in a tightly closed container. It is this time that is necessary for the taste of the product to become saturated. At the output of one liter of rye, 700 grams was obtained.
Where to buy malt for bread?
Malt can be purchased wholesale or retail both online and in ordinary stores at an affordable price. The cost of a 600 gram can is in the range of 70-100 rubles, depending on the manufacturer. It should be used according to the instructions indicated on the package. What is malt, how is it useful and for what purpose is necessary, now everyone knows.