malt

views updated Jun 11 2018

malt / môlt/ • n. barley or other grain that has been steeped, germinated, and dried, used esp. for brewing or distilling and vinegar-making. ∎ chiefly Brit. short for malt whiskey. ∎  short for malted milk.• v. [tr.] convert (grain) into malt: [as n.] (malting) barley is grown for malting. ∎  [intr.] (of a seed) become malt when germination is checked by drought.DERIVATIVES: malt·i·ness / -tēnis/ n.malt·y adj.

malt

views updated May 23 2018

malt (malt extract) Mixture of starch breakdown products containing mainly maltose (malt sugar), prepared from barley or wheat.

The grain is allowed to sprout, when the enzyme diastase (amylase) develops and hydrolyses the starch to maltose. The mixture is then extracted with hot water. Malt extract may remain as a concentrated solution or be evaporated to dryness.

malt

views updated May 21 2018

malt barley, etc., for brewing. OE. m(e)alt = OS. malt (Du. mout), (O)HG. malz, ON. malt :- Gmc. *maltaz, rel. to OHG. malt (G. malz) soft, weak, ON. maltr rotten; f. base of MELT.
Hence maltster XIV; see -STER.

malt

views updated May 09 2018

malt The product of the hydrolysis of starch by β-amylase that occurs during the germination of barley in brewing. See also maltose.

malt

views updated May 23 2018

malt Germinated grain, usually barley, used in beverages, beer and foods. The grain is softened in water and allowed to germinate. This activates enzymes, which convert the starch to malt sugar (maltose). The grain is then kiln-dried.

malt

views updated May 21 2018

malt (mawlt) n. a mixture of carbohydrates, predominantly maltose, produced by the breakdown of starch contained in barley or wheat grains. Malt is used for brewing and distilling; it has been used as a source of nutrients in wasting diseases.

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