Malt

The sugar produced in sprouting grains. Usually refers to barley malt, which can be used to sweeten and flavor breads. Can be diastatic or nondiastatic, which means that the natural enzymes are either still alive or not. The diastatic, also called dimalt, is used in bread because it interacts well with the yeast. Malt can also be roasted for richer flavors. See, Liquid Bread.