Malt

A germinated (sprouted) grain that is kiln-dried and ground into a fine powder. In the West, malt it is most commonly derived from barley. It is used to prepare malt vinegar, in brewing beer and distilling liquors (chiefly whiskey), and to add nutrients to many foods. The malting process is carried out to bring about chemical changes, the most important of which is the secretion of amylase, which converts the starch in the grain to maltose, a sugar. The resulting malt (also referred to as malted grain) can then be used for fermentation. Malt is important in bread baking, where it converts the starch in the flour to sugar. This sugar provides food for the yeast, helping the bread rise; it also adds to the flavor of the finished product.