Malt

The point at which the malting process is stopped affects the starch-to-enzyme ratio, and partly converted starch becomes fermentable sugars.

A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast bread and other baked goods.

Traditionally, women have a special party to prepare it during the night, and cook it from late in the evening until the daylight, singing related songs.

Cooked from rye malt and flour, mämmi has a great resemblance (in the recipe, color, and taste) to samanū.

[15] Barley is the most commonly malted grain, in part because of its high content of enzymes, though wheat, rye, oats, rice, and corn are also used.

This protects the growing acrospire (developing plant embryo) from damage during malting, which can easily lead to mold growth; it also allows the mash of converted grain to create a filter bed during lautering.

[19] It was popular in the first half of the 20th century as a nutritional enhancer for the children of the British urban working class, whose diet was often deficient in vitamins and minerals.

The drying step stops the sprouting, but the enzymes remain active due to the low temperatures used in base malt production.

[20] In one before-and-after comparison, malting decreased barley's extractable starch content by about 7% on a dry matter basis and turned that portion into various other carbohydrates.

[21] Modern beer-mashing practices typically include high enough temperatures at mash-out to deactivate remaining enzymes, thus it is no longer diastatic.

When using large amounts of extract, LME is typically used because its ability to dissolve in boiling temperatures, whereas DME can clump up and become difficult to liquefy.

The United States Agricultural Research Service scientists are interested in specialized enzymes called serine-class proteases[24] that digest beta-amylases, which convert carbohydrates into "simple sugars" during the sprouting process.

Initially researched as an equine food supplement,[27][28] pilot studies using ERME as a human food supplement have suggested that it could potentially improve the symptoms of Irritable Bowel Syndrome (IBS) and chronic constipation,[29] due to the way it can break down carbohydrates in the small intestine that IBS has been found to hinder.