Products
Malt extract is available in pharmacies and drugstores, for example, from Morga. Wander is a large supplier. Malt extract is the main ingredient in the Swiss national drink Ovaltine.
Structure and properties
Malt extract exists as a yellowish powder or viscous liquid. It is usually obtained by extraction with drinking water from barley malt followed by evaporation. It is a natural product. Other grains can also be used for malt extract production. Ingredients include easily absorbed carbohydrates (e.g., the disaccharide maltose, dextrins (starch breakdown products), glucose, proteins, vitamins, minerals, and natural flavors. Malt extract may contain the natural enzymes called diastases. These are amylases that break down the carbohydrates. Malt extracts exist with or without enzymes.
Effects
Malt extract has a sweet taste and gives a special flavor to the food. Its sweetening power is much lower than that of sucrose (table sugar). Malt extract helps bread to rise and gives it a nice browning and aroma. Furthermore, it protects it from drying out.
Fields of application
- As a substrate for the yeast in bread baking.
- As a sweetener, as a substitute for sugar.
- As a flavor enhancer.
- As a humectant.
- As a tonic (formerly: Biomalt / Viomalt).
- In cocoa-containing beverage powders (eg Ovomaltine, Jemalt).
- For the preparation of culture media in microbiology.
Dosage
According to the product information. In baking, use two heaping teaspoons per 500 g of flour.
