Ingredient Information

Function

Barley malt extract (or syrup) is used as a sweetener and flavoring. It is also used in bread making to give a strong rise. Some manufacturers use barley malt extract as a substitute for sugar, but it has the same effect on the body as sugar.

Barley malt extract may be diastatic, which means it contains enzymes which continue to break starch down into maltose, promoting yeast action or fermentation. Non-diastatic barley malt extract has been heated to destroy those enzymes. Diastatic malt extract is used in bread making and brewing. Non-diastatic malt extract is used as a sweetener and flavoring.

Other Use and Industries

Barley malt extract is used in brewing.

Health Effects

At one time barley malt was considered beneficial to health because it is a natural source of potassium, phosphorus, and magnesium. Barley malt extract may contain gluten.

Origins

To produce barley malt extract, barley grain is germinated (sprouted) for a period of time. Then it is cracked and immersed in warm water to extract the sugars. The resulting liquid is concentrated (water is removed) to produce the extract. The temperatures used in processing determine whether the extract is diastatic or not.