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Barley malt syrup

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– Characteristics of Barley Malt Syrup:
– Unrefined sweetener from sprouted, malted barley
– Contains 65% maltose, 30% complex carbohydrates, and 3% storage protein
– Dark brown, thick, sticky, and malty flavor
– About half as sweet as refined white sugar
– Used in bread, baked goods, and cereals for flavor and browning

– Historical Significance of Barley Malt Syrup:
– Used in China from 1000 BCE – 1000 CE
– Notes on extraction found in a 6th-century Chinese text
– Used in traditional Chinese sweets like cotton candy
– Commercial production started in the 1920s due to sugar rationing
– Key ingredient in products like malt loaf and Knorr Stock Pots

– Culinary Uses of Barley Malt Syrup:
– Added to yeast dough to enhance fermentation
– Quickens the proofing process in baking
– Also available in powdered form
– Enhances malt flavor in cereals and baked goods
– Used in combination with other natural sweeteners

– Applications of Barley Malt Extract:
– Third most prominent ingredient in Knorr Stock Pots
– Used for browning and flavoring in the bread industry
– Enhances malt flavor in cereal manufacture
– Increases fermentation in yeast dough
– Mislabeling issues with some merchants using other grains or corn syrup

– Related Topics:
List of syrups
List of unrefined sweeteners
– Malted milk
– References to scholarly works on malt extract and syrup

Barley malt syrup (Wikipedia)

Barley malt syrup is an unrefined sweetener, processed by extraction from sprouted, malted, barley.

Adding barley malt syrup to flour

Barley malt syrup contains approximately 65 percent maltose, 30 percent complex carbohydrates, and 3 percent storage protein (prolamin glycoprotein).[citation needed] Malt syrup is dark brown, thick, sticky, and possesses a strong distinctive flavor described as "malty". It is about half as sweet as refined white sugar. Barley malt syrup is sometimes used in combination with other natural sweeteners to lend a malt flavor. Also called "barley malt extract" (or just malt syrup), barley malt syrup is made from malted barley, though there are instances of mislabeling where merchants use other grains or corn syrup in production.

Barley malt syrup is also sold in powdered form. Barley malt extract is used in the bread and baked good industry for browning and flavoring, and in cereal manufacture to add malt flavor. Adding barley malt syrup to yeast dough increases fermentation as a result of the enzymes in the malt, thus quickening the proofing process.

Barley malt syrup has a long history, and was one of the primary sweeteners (along with honey) in use in China in the years 1000 BCE – 1000 CE. Qimin Yaoshu, a classic 6th century Chinese text, contains notes on the extraction of malt syrup and maltose from common household grains. Barley malt syrup continues to be used in traditional Chinese sweets, such as Chinese cotton candy.

Sugar rationing in the US led to the first commercial malt syrup production in the 1920s, to deal with sugar shortages.

Malt loaf is another product that makes use of barley malt syrup.

Barley malt extract is the third most prominent ingredient in Knorr Stock Pots after water and salt.

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