Useful information about malt. Rye malt and what can be done with it? What is malt used for?

Description

Rye fermented malt is made from germinated rye grain. This is a pure natural product without any additives, dyes and improvers. Rye malt has a spicy taste and a beautiful brown color.

Rye malt is used for the production of bread, kvass, dark beer, and also as a natural dye for food. It is rye malt that gives rye bread that unique color, taste and aroma to which we are accustomed since childhood. Without it, it is impossible to bake "real" black bread. However, rye malt can also be added to bread made from pure wheat flour.

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Malt is a healthy food product that can be used as a food additive, for making kvass, nutritious drinks, for making bread, in baking, in addition, malt can be used in cosmetology. And without malt, it is impossible to make beer, whiskey, or bourbon.

There are two types of malt - fermented and unfermented. The latter can be prepared at home, but with fermented it is somewhat more complicated - it is usually fried in ovens until cooked, and at home there is a chance to violate the temperature regime.

The difference is that unfermented malt contains amylases that help convert starch into easily digestible carbohydrates for yeast, which speeds up the fermentation process, while fermented malt does not contain the amylase necessary for this. Therefore, it is used more as a source of carbohydrates, flavoring and coloring. However, the use of one or another type of malt depends on the product to be obtained.

Fermented malt costs 120 hryvnia / ~ $ 4.5 - http://choice.org.ua/product/solod_rzhanoy_v_tubuse and came as part of a combined order along with

Malt is a product of artificial germination of grain, in the case of rye, grains germinate for 5-6 days. The preparation of malt requires compliance with special conditions - after careful sorting and cleaning, the grains are placed in the required temperature zone without lighting and filled with water, which must be changed every 6-7 hours. The procedure ends with drying and roasting, depending on where the malt will be used. It is during roasting in malt that the process of formation of melanoids begins, which give the malt a specific color and aroma.

Rye malt brand "Dobra Zha" is fermented and crushed. And the smell in the style of crushed rye crackers.

The packaging and instruction leaflet contain the following information:

1. The value of amino acids in rye is really high. Even compared to wheat grains, it contains more lysine, threonine, phenylalanine. However, the complete set of amino acids As stated on the packaging, of course not. The fact is that a number of amino acids are found only in meat, and in products of plant origin - it cannot be. Can we talk about artificial enrichment? Then it needs to be pointed out and it needs to be emphasized…
2. Oligopeptides.
3. Easily digestible polysaccharides: glucose, fructose, maltose, dextran. Only in the grain of rye, levulezanes were found - polysaccharides, consisting of fructose residues, have a positive effect on the consistency of rye dough.
4. Polyunsaturated fatty acids Omega-3 and Omega-6.
5. Minerals: phosphorus, potassium, magnesium, iron, manganese, calcium, copper, iodine, fluorine, zinc, selenium.
6. Vitamins: C, A, E, biotin, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid.
7. Phospholipids.

Beneficial features:

Due to its composition, rye malt promotes the development and growth of muscle mass, activates protein metabolism, stimulates the digestive system, removes toxins and toxins, and stimulates bile secretion. Therefore, it is recommended to use it for people with diseases of the gastrointestinal tract, but not in the acute stage, a tendency to form stones in the gallbladder, anemia, caution in diabetes, disorders of the nervous system.

Contraindications are quite wide:

• Peptic ulcer of the stomach and duodenum.
• Gastritis with high acidity in the acute stage.
• Gastritis with high acidity in the stage of unstable remission.
• Chronic pancreatitis in the acute stage.
• Chronic cholecystitis in the acute stage.
• Dysbacteriosis in the stage of subcompensation and decompensation.
• Individual intolerance.

There is no information on gluten content!

Rye malt contains gluten, so rye malt is contraindicated for patients suffering from gluten intolerance.

Information on the content of the main nutrients and calories is not available.

Calorie content of rye malt is 316 kcal per 100 grams of product.

Proteins, g: 9.8

Fats, g: 1.2

Carbohydrates, g: 66.4

Usage (Information from package insert):

1. As a dietary supplement

To improve the taste, they are added to homemade cakes, soups, meat (cutlets, chops, etc.) and vegetable dishes, salads, sauces, fruit purees, kefir, yogurts, etc.

1. For making kvass

The preparation of rye kvass is simple and consists in the following:

Recipe: 2 tbsp. l. fermented ground rye malt pour one liter, cooled to 60 ° C, boiled water and let it brew for 1 hour. Pour the resulting extract into another container (dispose of the remaining sediment), add 2 tbsp. l. sugar, 1 - 2 g of dry yeast, pour into a bottle (if desired, you can add 4 - 5 raisins) and keep for a day at a temperature not lower than +20 ° C (almost at room temperature). Then also place in the refrigerator for a day. After that kvass is ready for use. Open the bottle carefully and DO NOT leave open until the product is completely consumed.

Shelf life after opening the bottle is up to 7 days when stored in the refrigerator.

1. Like a nutritious drink

Recipe 1 teaspoon of malt pour 200 - 250 ml, cooled to 60 ° C, boiled water, mix thoroughly and let stand for 5 minutes, after which the extracted malt will settle and the drink is ready to drink. Fresh cream or milk can be added if desired.

1. Outwardly. Face masks

Due to the influence of amino acids and fatty acids contained in rye malt, the surface tension of the skin increases, wrinkles are smoothed out, the skin acquires a healthy color and appearance.

Recipe 1 tsp malt mixed with 0.5 - 1 tsp. honey and 1 egg yolk, mix well, apply to cleansed skin for 20-30 minutes, then rinse with warm water. You can apply the mask 2 times a week.

1. For making bread

Fermented ground rye malt is an excellent component for making rye, rye-wheat, malt breads. It contributes to better water absorption and provides good dough elasticity, improves the structure of the bread crumb, forms soluble substances that enhance fermentation, and increases the shelf life of the finished product.

Recipe 1. In the bread recipes known to you, fermented ground rye malt is added at the rate of 3-5% of the flour weight.

Recipe 2. 700 g wheat flour; 400 ml of water 18 - 20 ° C; 30 - 35 g fermented rye malt; 7 - 8 g of dry baker's yeast; 10 g vegetable oil; 1 st. l. granulated sugar; 1 - 2 tsp salt.

Recipe 3. 600 g wheat flour; 100 g rye flour; 420 ml of water 18 - 20 C °; 30 - 35 g fermented rye malt; 7 - 8 g of dry baker's yeast; 10 g vegetable oil; 1 tablespoon of granulated sugar; 1 - 2 tsp salt.

We decided to try malt in making bread in a bread machine, taking the most common recipe as a basis, and added malt at the rate of 5% of flour. We got somewhere around 1 tbsp.

The result of baking bread in the photo, the taste turned out cool. It is logically similar to rye bread, only softer and more fragrant.

1. For a variety of food, malt can and should be used.
2. It is indispensable in the preparation of certain products (such as kvass, beer).
3. Enough calories.
4. Not all components are described in the instructions, so it is advisable to consult a doctor before using the product.

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Even before our era, ancient people knew such a product as malt. They grew grains, achieved their germination and made the basis for the manufacture of alcoholic beverages. With the help of malt, you can make kvass, beer, and even deliciously brew single-malt or three-malt whiskey at home. Learn how to make a useful product with step-by-step instructions with photos.

What is malt made from?

According to culinary technology, malt is a fermentation product of rye, wheat or barley grains. You can also use oats. Malt is obtained by germinating, drying, grinding and boiling grain. Malt decoction is called wort and is used to make beer, kvass, bread and some strong alcoholic drinks. Due to the fermentation processes of the grains, the substance diastase is formed in them, which breaks down complex carbohydrates into simple sugars. They interact with yeast and turn into alcohol.

Types of malt

According to the type of raw material used for the manufacture of the product, rye, wheat and barley malt are distinguished. The latter is used for brewing and making alcoholic beverages. Wheat and rye malt are used in confectionery and bakery. According to the number of active components that got into the wort during boiling, extractive and low-extractive types are distinguished. The first is valued more because it improves fermentation processes and allows you to get better products. For example, malt for beer must have a high extract, otherwise fermentation will not start.

According to the method of manufacture, fermented and non-fermented types are distinguished. The second one is simpler in technology, it is obtained by simple germination without heat treatment. Fermentation is a complex process consisting of languishing raw materials at high temperature. Due to this, the grain turns red, gets a unique aroma. Dark beer is made on the basis of the fermented product. Bread with sourdough from such malt smells good, has a bright color.

Benefit

Malt has a number of useful properties. It has a high nutritional value, rich in vitamins, enzymes, calcium, phosphorus, selenium, manganese, vitamin E and magnesium. The product is high-protein, contains a set of essential amino acids. Barley malt treats diseases of the gastrointestinal tract, is rich in insoluble fiber, which removes toxins from the body. Vitamins B and A help heal wounds and prevent the formation of gallstones.

Rye and oat types of malt are natural immunomodulators. They successfully cope with signs of anemia, nervous and physical exhaustion, have general strengthening and restorative properties. These products should be taken in the postoperative period, with diabetes. Contraindications for the use of malt food are acute pancreatitis, cholecystitis, gastritis, gastric and duodenal ulcers.

How to make malt

The stages of manufacturing the product take a long time and require careful adherence to the instructions. How to prepare malt at home or in a beer production, learn from the example with a photo:

1. After sizing, the grains are sifted through a sieve. In this way uniform germination is achieved. Disinfect the grain by soaking it for a couple of hours in water with a solution of potassium permanganate or using alcohol.
2. Raw materials are washed several times with hot water at a temperature of 50-55 degrees, poured into a container with warm water. It must be changed every 7-8 hours, throwing out garbage and grains that have floated to the surface. This is how saccharification takes place.
3. As soon as the shell becomes easy to separate, and sprouts begin to hatch, you need to lay the raw materials for storage.
4. The grains are lined in a dark room with a three-centimeter layer, covered with a damp cloth. The room must be maintained at a temperature of 17-18 degrees and a humidity of 40%. Every 6-7 hours, the raw material is mixed, ventilated, and the fabric is moistened. Overheating of the grain must not be allowed, otherwise the malt will be rotten and sour.
5. When the sprouts become equal in length to the grain, and the smell of cucumber is felt when biting, the germination process is stopped. Raw materials are lined with a thin layer in a warm, dry place and are waiting for a light caramel withering.
6. For drying, an oven or oven with a temperature of no more than 40 degrees is used. The moisture content of raw materials should not exceed 3.5%. The grain will become dry, sweetish, will easily crumble when rubbed in the palms. You need to remove the sprouts.
7. Then the malt is crushed, sieved, stored in a dry, dark room.
8. Separately, sour malt is isolated, which does not go through the fermentation process. To obtain it, light dry wort is soaked in warm water until lactic acid bacteria are formed, then it is dried and boiled.

Malt Recipes

To bake delicious bread or make a quality alcoholic drink, you need to follow the instructions with the photo. Useful tips for making malt:

• use a coffee grinder or meat grinder to grind grains;
• disinfection can be carried out with vinegar or vodka;
• germinating cereals is also allowed in the refrigerator;
• if part of the raw material is sour, discard it, and continue processing the rest;
• buy high-quality grains;
• to make the beer golden, mix different types of malt.

• Time: a week.
• Servings: 5 persons.
• Calorie content of the dish: 85 kcal per 100 g.
• Purpose: for the basis of bread.
• Cuisine: Russian.
• Difficulty: medium.

To make delicious malt for baking bread, you need to take only high-quality rye or wheat and responsibly approach the germination and fermentation of the grain. The cost of the resulting product will be lower than the market one, but it will take a lot of time to manufacture. The following instructions with a photo will show you how to make malt for bread.

Ingredients:

• wheat - 1 kg;
• water - 1 l.

Cooking method:

1. Rinse the grains, leave for 12 hours in water, pour onto a baking sheet covered with a wet cloth. Top with a towel, leave for a day.
2. Sprout grains at room temperature until sprouts appear, rinse from the resulting mucus.
3. Dry in the oven at 60 degrees for three hours. Leave in the sun for a day, then put in the oven for another two hours.
4. Grind raw materials with a coffee grinder, store in a jar under a lid.

For beer

• Time: a week.
• Servings: 5 persons.
• Calorie content of the dish: 86 kcal.
• Purpose: for the manufacture of drinks.
• Cuisine: Russian.
• Difficulty: medium.

Making malt for beer is more difficult because hard-to-find barley is used as a raw material. It is not suitable for bread, but on the basis of it you get delicious beer or kvass. The duration of germination takes about three days, it all depends on the initial quality of grain raw materials. Unpeeled barley is suitable only for kvass, for beer it is better to take peeled (without husks).

Ingredients:

• barley - 1 kg;
• water - 1 l.

Cooking method:

1. Rinse the grains, cover with water for 12 hours, pour onto a baking sheet, leave to germinate.
2. After three days of germination, rinse, freeze.
3. Grind in a coffee grinder or pass through a meat grinder.

For whiskey

• Time: 2 weeks.
• Servings: 5 persons.
• Calorie content of the dish: 86 kcal.
• Purpose: basis for whiskey.
• Cuisine: European.
• Difficulty: medium.

In the preparation of raw materials for whiskey, a mandatory procedure is the germination of malt, more precisely, grains. Barley is also suitable for an alcoholic drink. It is better to take the most selected raw materials, peel them and remove all bad grains and motes. To obtain high-quality malt, you will have to disinfect the raw materials - treat them with vodka.

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Hello friends! The noisiest winter holidays have almost died down (just a little more!), it's time to think about the most urgent thing again - about bread. Even before the new year, I wanted to write about malt - dark and light, to consider what it is used for and what is the difference between dark and light. You can often find discussions and even disputes on the web about what effect red malt has on the dough, whether it is active, whether it affects fermentation, or simply acts as a flavor component. Plus, few people understand why, where and how white unfermented malt is used and what exactly it affects. Speaking about the activity of malt, first of all we are talking about the activity of enzymes in it, about whether it can and will affect the fermentation of the dough. Let's figure out how malt is arranged, how it is obtained and what its effect is expressed in.

rye fermented malt in grains and sourdough with its use - for taste

What is malt

Malt is obtained by malting various grains: rye, wheat, barley and even oats, and, depending on the technology, malt is obtained fermented (NON diastatic) , which is also called red, dark, and unfermented (diastatic) which is called white. In our latitudes, rye red and white malt (white is less common), and barley malt extract, which bakers are used to pouring indiscriminately as much as they like and wherever they like, are most common. If you happen to come across a tender yellow-brown bun, or a fluffy porous dark bread called "rye", know that these are all the sweetest wheat buns, tinted with barley malt extract, in which there is not a single gram of rye flour.

here are buns with malt, for example

Grain malting is its germination to a certain stage and under certain conditions, as a result of which a series of almost magical processes take place in it, followed by either drying (at high or low temperature), or obtaining a liquid extract.

Any living organism, be it an animal or a plant, is programmed by nature to preserve the species and continue life, therefore everything is provided for this in a ripened grain: it contains a sufficient amount of fats and minerals, as well as starch - the main food for the embryo, starch is in a safe warehouse in the middle of the grain - the endosperm. Also in the grain there are important "workers" - the enzymes alpha-amylase and beta-amylase, whose task is to prepare food for the embryo. The dry grain itself is completely inert, and the starch in it is in a form indigestible for the embryo, but as soon as the grain is well moistened, the amylase enzymes sprinkle in it and begin their work: alpha-amylase breaks down long chains of starch, after which beta-amylase processes them into maltose, which is loved not only by the germ, but also by yeast and a number of lactic acid bacteria. This work that enzymes do is called amylolytic activity.

We often say that when flour enzymes are too active, this is not good, especially when it comes to rye bread: they say that the acidity of the dough and salt help inactivate the enzymes and this improves the structure of the dough and the porosity of the finished bread, making it less sticky . However, a lack of enzymes can cause the dough to ferment poorly, and the crust of the finished bread to be pale. that flour is already quite high in beta-amylase (especially in rye!), while alpha-amylase may not be enough, and then bakers have to add alpha-amylase to the dough in the form of malt components. The amount of amylase in flour depends both on the storage conditions of the harvested grain, and the weather conditions at the last stage of growth and the timing of harvesting.

“As long as the grain remains intact, the amylases are more or less inert. After grain germination, amylolylic activity sharply increases. Sometimes the grain stays too long in the field before being harvested, or gets caught in the rain in the last stage of its growth. In both cases, the activity of amylases in the grain can be greatly increased ... " writes Jeffrey Hamelman. In fact, grain in the field can get into conditions when it begins to germinate and become almost malt, the bottom line is that the amylolytic activity of the grain increases as the grain matures, so farmers prefer to harvest grain when the content of amylase in it is minimal. Grain in which the amylase content has become high spoils much faster, and flour from such grain gives an unstable dough that quickly ferments and quickly loses its structure, and bread is obtained with a tight crumb.

Red and white malt

As you know, red and white malt is produced, and red malt itself is not enzymatically active, it is malted grain, which, after germination, was dried at high temperatures, as a result of which it darkened, turned red-brown, which is why it is called dark . All enzymes are sensitive to high temperatures, therefore, during drying at high temperature, amylases are deactivated, so red malt is used in bread as a flavor component. " In non-diastatic (fermented) malt, the enzymes are inactivated and the sole function of this ingredient is to create flavor and aroma.”, confirms Hamelman in his book.

Why, then, in principle, disputes arise regarding the purpose and activity of red malt? Look at bread recipes that use red rye malt, most often these are rye custards, where the malt is brewed along with flour, brewing after is kept at a temperature of 62-65 degrees for 2-4 hours, until saccharified(although not all brews are saccharified, there are brews that saccharify themselves, and some with white malt, but that's another story). Bread with the use of malt brew has characteristic flavor and aroma features, in addition, the structure of brewed rye bread differs from the structure of non-brewed rye bread. And the reason for this influence, meanwhile, lies not in the malt, but in the brewed flour! Under the influence of hot water in flour, the activity of amylases increases, which, as we found out above, convert starch into simple sugars, thus saccharifying the tea leaves.

Flour, malt and spices

welding at the factory, photo from the network

You can find red malt in the form of a liquid viscous extract, very dark in color, or a dry red-brown powder, which has a specific sweet taste and aroma of toasted bread crust. It is these characteristic flavors of fermented malt that are valued by bakers and consumers alike, and bread to which malt has been added is instantly recognizable.

What gives white UNfermented malt

white malt looks like rye flour

We have already figured out exactly how white diastatic malt rich in enzymes works (it converts starches into simple sugars), and now let's figure out what it gives to the dough and why white malt is added to the dough. Hamelman writes about this: For bread that undergoes long and slow fermentation, such as bread left for several hours or overnight in the retarder (the proofer is the opposite - it is maintained at a low temperature of 4-10 degrees), the addition of malt can be useful. This is due to the fact that during a long fermentation, the yeast consumes a significant amount of flour sugars. When the bread eventually enters the oven, there is not enough residual sugar in the dough to provide a good crust color.". The addition of white malt causes more starch than usual to be converted to sugar, leaving more residual sugars in the dough towards the end of fermentation to form a beautiful crust color.

Dosage

bread with malt leaves: Borodinsky and Black Hamster

As you can see, white malt is a good thing and is added to both rye and wheat bread, both brewed and dry, but you have to be careful with the dosage. If you overdo it with white malt, the bread will have a number of unpleasant defects: sticky crumb, tight structure, retracted sides of pan bread (bread with a waist), etc. The standard dosage of white malt is 1-2% of the total flour mass. If you exceed the dosage of red malt (2.5-5% of the total mass of flour), the bread will have too pronounced taste and aroma and may even be bitter.

Here, in fact, what I wanted to tell you about red and white rye malt. Now everything is clear)

Merry Christmas to you! All the best and see you soon!