Malt adolah kacambah biji-bijian serealia nan tolah dikariangkan. Biji-bijian dibuek bakacambah dangan marandamnyo di dalam aia, lalu manahan proses parkacambahan lobiah lanjuik dangan pangariangan.[1][2][3][4] Biji-bijian nan tolah manjadi malt akan mambantuak enzim nan mamocah pati di dalam biji-bijian manjadi gulo, tamasuak monosakarida glukosa, disakarida maltosa, trisakarida maltotriosa, dan gulo nan lobiah kompleks ajak maltodekstrin. Enzim lain tabontuak juo, ajak protease, nan mamocah protein di dalam biji-bijian manjadi bantuak nan dapek dipagunoan dek ragi. Malt manganduang juo sajumlah ketek gulo jinih lain ajak sukrosa dan fruktosa, nan sasungguahnyo bukan produk dari modifikasi pati dek biktu alah ado di dalam biji-bijian sabalun proses pambuatan malt.

Malt
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Saciduak barley malt jo tangan, kacambah bawarno putiah dapek dicaliak.
Sagonggam biji malt, kacambah putiah tacoliak.

Biji-bijian nan dijadikan malt digunoan untuak mambuek bir, wiski, milkshake, cuka malt, permen, minuman raso ajak Horlicks, Ovaltine, dan Milo, dan babagai jinih roti ajak bagel. Malt nan tolah digerus dapek digunoan sabagai pamanih.[5][6] Dari babagai jinih sereal nan dapek dibuek malt, barley iyolah nan paliang umum.[7]

CaritoSuntiang

RujuakanSuntiang

  1. "How to brew manually by John Palmer
  2. "Quality Factors for Malting, Brewing and other End-uses". Oregon State University. Diarsipkan dari versi asli tanggal 2017-10-04. Diakses tanggal 2007-04-13. 
  3. What is malting?
  4. Kirk-Othmer Food and Feed Technology. New York: Wiley-Interscience. 5 Desember 2007. pp. 116–120. ISBN 0-470-17448-X. http://books.google.com/books?id=f--1V1ftgtsC&pg=PT116&lpg=PT116#v=onepage&q&f=false. Diakses pado 2010 July 7. 
  5. Horace Kephart (1922). Our southern highlanders (edisi ke-eBook). New York: The Macmillan Company. p. 134. http://books.google.com/books?id=vuNBAAAAIAAJ&pg=PA134#v=onepage&q&f=false. Diakses pado 2011 April 10. "The sprouted corn is then dried and ground into meal. This sweet meal is then made into a mush with boiling water, and is let stand two or three days." 
  6. Mills, Margaret H.; Claus, Peter J.; Diamond, Sarah (2003). South Asian folklore: an encyclopedia: Afghanistan, Bangladesh, India, Nepal, Pakistan, Sri Lanka. New York: Routledge. p. 5. ISBN 0-415-93919-4. http://books.google.com/books?id=ienxrTPHzzwC&pg=PA5#v=onepage&q&f=false. Diakses pado 2011 April 10. "The grain's own conversion of stored starch to sugar while sprouting ("malting") results in a sweet meal, which is then cooked for hours with water, oil, and additional wheat flour." 
  7. Evers, A. D.; Kent, N. (1994). Technology of cereals: an introduction for students of food science and agriculture. New York: Pergamon Press. p. 181. ISBN 0-08-040834-6. http://books.google.com/books?id=wUwHtcqoP0YC&pg=PA181#v=onepage&q&f=false. Diakses pado 2010 July 7. 

Pautan luaSuntiang

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