How to use rye malt. Malt - what it is and what it is made of, useful properties and harm, cooking at home. Contraindications to the use of red malt

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

Even before our era, ancient people knew such a product as malt. They grew grains, achieved their germination and made the basis for the manufacture of alcoholic beverages. With the help of malt, you can make kvass, beer, and even deliciously brew single-malt or three-malt whiskey at home. Learn how to make useful product with help step by step instructions with photo.

What is malt made from?

According to culinary technology, malt is a fermentation product of rye, wheat or barley grains. You can also use oats. Malt is obtained by germinating, drying, grinding and boiling grain. Malt decoction is called wort and is used to make beer, kvass, bread and some strong alcoholic drinks. Due to the fermentation processes of the grains, the substance diastase is formed in them, which breaks down complex carbohydrates into simple sugars. They interact with yeast and turn into alcohol.

Types of malt

According to the type of raw material used for the manufacture of the product, rye, wheat and barley malt are distinguished. The latter is used for brewing and making alcoholic beverages. Wheat and rye malt are used in confectionery and bakery. According to the number of active components that got into the wort during boiling, extractive and low-extractive types are distinguished. The first is valued more because it improves fermentation processes and allows you to get better products. For example, malt for beer must have a high extract, otherwise fermentation will not start.

According to the method of manufacture, fermented and non-fermented types are distinguished. The second one is simpler in technology, it is obtained by simple germination without heat treatment. Fermentation is a complex process consisting of languishing raw materials at high temperature. Due to this, the grain turns red, gets a unique aroma. Dark beer is made on the basis of the fermented product. Bread with sourdough from such malt smells good, has a bright color.

Benefit

Malt has a number of useful properties. It has a high nutritional value, rich in vitamins, enzymes, calcium, phosphorus, selenium, manganese, vitamin E and magnesium. The product is high-protein, contains a set of essential amino acids. Barley malt treats diseases of the gastrointestinal tract, is rich in insoluble fiber, which removes toxins from the body. Vitamins B and A help heal wounds and prevent the formation of gallstones.

Rye and oat types of malt are natural immunomodulators. They successfully cope with signs of anemia, nervous and physical exhaustion, have general strengthening and restorative properties. These products should be taken in the postoperative period, with diabetes. Contraindications for eating malt foods are acute pancreatitis, cholecystitis, gastritis, gastric ulcer and duodenum.

How to make malt

The stages of manufacturing the product take a long time and require careful adherence to the instructions. How to prepare malt at home or in a beer production, learn from the example with a photo:

1. After sizing, the grains are sifted through a sieve. In this way uniform germination is achieved. Disinfect the grain by soaking it for a couple of hours in water with a solution of potassium permanganate or using alcohol.
2. Raw materials are washed several times hot water temperature 50-55 degrees, poured into a container with warm water. It must be changed every 7-8 hours, throwing out garbage and grains that have floated to the surface. This is how saccharification takes place.
3. As soon as the shell becomes easy to separate, and sprouts begin to hatch, you need to lay the raw materials for storage.
4. The grains are lined in a dark room with a three-centimeter layer, covered with a damp cloth. The room must be maintained at a temperature of 17-18 degrees and a humidity of 40%. Every 6-7 hours, the raw material is mixed, ventilated, and the fabric is moistened. Overheating of the grain must not be allowed, otherwise the malt will be rotten and sour.
5. When the sprouts become equal in length to the grain, and the smell of cucumber is felt when biting, the germination process is stopped. Raw materials are lined with a thin layer in a warm, dry place and are waiting for a light caramel withering.
6. For drying, an oven or oven with a temperature of no more than 40 degrees is used. The moisture content of raw materials should not exceed 3.5%. The grain will become dry, sweetish, will easily crumble when rubbed in the palms. You need to remove the sprouts.
7. Then the malt is crushed, sieved, stored in a dry, dark room.
8. Separately, sour malt is isolated, which does not go through the fermentation process. To obtain it, light dry wort is soaked in warm water until lactic acid bacteria are formed, then it is dried and boiled.

Malt Recipes

To bake delicious bread or make a quality alcoholic drink, you need to follow the instructions with the photo. Helpful Tips for the production of malt:

• use a coffee grinder or meat grinder to grind grains;
• disinfection can be carried out with vinegar or vodka;
• germinating cereals is also allowed in the refrigerator;
• if part of the raw material is sour, discard it, and continue processing the rest;
• buy high-quality grains;
• to make the beer golden, mix different types malt.

• Time: a week.
• Servings: 5 persons.
• Calorie content of the dish: 85 kcal per 100 g.
• Purpose: for the basis of bread.
• Cuisine: Russian.
• Difficulty: medium.

To make delicious malt for baking bread, you need to take only high-quality rye or wheat and responsibly approach the germination and fermentation of the grain. The cost of the resulting product will be lower than the market one, but it will take a lot of time to manufacture. The following instructions with a photo will show you how to make malt for bread.

Ingredients:

• wheat - 1 kg;
• water - 1 l.

Cooking method:

1. Rinse the grains, leave for 12 hours in water, pour onto a baking sheet covered with a wet cloth. Top with a towel, leave for a day.
2. Sprout grains at room temperature until sprouts appear, rinse from the resulting mucus.
3. Dry in the oven at 60 degrees for three hours. Leave in the sun for a day, then put in the oven for another two hours.
4. Grind raw materials with a coffee grinder, store in a jar under a lid.

For beer

• Time: a week.
• Servings: 5 persons.
• Calorie content of the dish: 86 kcal.
• Purpose: for the manufacture of drinks.
• Cuisine: Russian.
• Difficulty: medium.

Making malt for beer is more difficult because hard-to-find barley is used as a raw material. It is not suitable for bread, but on the basis of it you get delicious beer or kvass. The duration of germination takes about three days, it all depends on the initial quality of grain raw materials. Unpeeled barley is suitable only for kvass, for beer it is better to take peeled (without husks).

Ingredients:

• barley - 1 kg;
• water - 1 l.

Cooking method:

1. Rinse the grains, cover with water for 12 hours, pour onto a baking sheet, leave to germinate.
2. After three days of germination, rinse, freeze.
3. Grind in a coffee grinder or pass through a meat grinder.

For whiskey

• Time: 2 weeks.
• Servings: 5 persons.
• Calorie content of the dish: 86 kcal.
• Purpose: basis for whiskey.
• Cuisine: European.
• Difficulty: medium.

In the preparation of raw materials for whiskey, a mandatory procedure is the germination of malt, more precisely, grains. For alcoholic drink also suitable for barley. It is better to take the most selected raw materials, peel them and remove all bad grains and motes. To obtain high-quality malt, you will have to disinfect the raw materials - treat them with vodka.

Malt is a healthy food product that can be used as a food additive, for making kvass, nutritious drinks, for making bread, in baking, in addition, malt can be used in cosmetology. And without malt, it is impossible to make beer, whiskey, or bourbon.

There are two types of malt - fermented and unfermented. The latter can be prepared at home, but with fermented it is somewhat more complicated - it is usually fried in ovens until cooked, and at home there is a chance to violate the temperature regime.

The difference is that unfermented malt contains amylases that help convert starch into easily digestible carbohydrates for yeast, which speeds up the fermentation process, while fermented malt does not contain the amylase necessary for this. Therefore, it is used more as a source of carbohydrates, flavoring and coloring. However, the use of one or another type of malt depends on the product to be obtained.

Fermented malt costs 120 hryvnia / ~ $ 4.5 - http://choice.org.ua/product/solod_rzhanoy_v_tubuse and came as part of a combined order along with

Malt is a product of artificial germination of grain, in the case of rye, grains germinate for 5-6 days. The preparation of malt requires compliance with special conditions - after careful sorting and cleaning, the grains are placed in the required temperature zone without lighting and filled with water, which must be changed every 6-7 hours. The procedure ends with drying and roasting, depending on where the malt will be used. It is during roasting in malt that the process of formation of melanoids begins, which give the malt a specific color and aroma.

Rye malt trademark"Dobra Zha" is fermented and crushed. And the smell in the style of crushed rye crackers.

The packaging and instruction leaflet contain the following information:

1. The value of amino acids in rye is really high. Even compared to wheat grains, it contains more lysine, threonine, phenylalanine. However, the complete set of amino acids As stated on the packaging, of course not. The fact is that a number of amino acids are found only in meat, and in products of plant origin - it cannot be. Can we talk about artificial enrichment? Then it needs to be pointed out and it needs to be emphasized…
2. Oligopeptides.
3. Easily digestible polysaccharides: glucose, fructose, maltose, dextran. Only in the grain of rye, levulezanes were found - polysaccharides, consisting of fructose residues, have a positive effect on the consistency of rye dough.
4. Polyunsaturated fatty acids Omega-3 and Omega-6.
5. Minerals: phosphorus, potassium, magnesium, iron, manganese, calcium, copper, iodine, fluorine, zinc, selenium.
6. Vitamins: C, A, E, biotin, thiamine, riboflavin, niacin, pantothenic acid, pyridoxine, folic acid.
7. Phospholipids.

Beneficial features:

Due to its composition, rye malt promotes the development and growth of muscle mass, activates protein metabolism, stimulates the digestive system, removes toxins and toxins, stimulates bile secretion. Therefore, it is recommended to use it for people with diseases of the gastrointestinal tract, but not in the acute stage, a tendency to form gallstones, anemia, be careful with diabetes, disorders nervous system.

Contraindications are quite wide:

• Peptic ulcer of the stomach and duodenum.
• gastritis with hyperacidity in the acute stage.
• Gastritis with high acidity in the stage of unstable remission.
• Chronic pancreatitis in the acute stage.
• Chronic cholecystitis in the acute stage.
• Dysbacteriosis in the stage of subcompensation and decompensation.
• Individual intolerance.

There is no information on gluten content!

Rye malt contains gluten, so rye malt is contraindicated for patients suffering from gluten intolerance.

Information on the content of the main nutrients and calories is not available.

Calorie content of rye malt is 316 kcal per 100 grams of product.

Proteins, g: 9.8

Fats, g: 1.2

Carbohydrates, g: 66.4

Usage (Information from package insert):

1. As a dietary supplement

To improve the taste, they are added to homemade cakes, soups, meat (cutlets, chops, etc.) and vegetable dishes, salads, sauces, fruit purees, kefir, yogurts, etc.

1. For making kvass

The preparation of rye kvass is simple and consists in the following:

Recipe: 2 tbsp. l. fermented ground rye malt pour one liter, cooled to 60 ° C, boiled water and let it brew for 1 hour. Pour the resulting extract into another container (dispose of the remaining sediment), add 2 tbsp. l. sugar, 1 - 2 g of dry yeast, pour into a bottle (if desired, you can add 4 - 5 raisins) and keep for a day at a temperature not lower than +20 ° C (almost at room temperature). Then also place in the refrigerator for a day. After that kvass is ready for use. Open the bottle carefully and DO NOT leave open until the product is completely consumed.

Shelf life after opening the bottle is up to 7 days when stored in the refrigerator.

1. Like a nutritious drink

Recipe 1 teaspoon of malt pour 200 - 250 ml, cooled to 60 ° C, boiled water, mix thoroughly and let stand for 5 minutes, after which the extracted malt will settle and the drink is ready to drink. Fresh cream or milk can be added if desired.

1. Outwardly. Face masks

Due to the influence of amino acids and fatty acids contained in rye malt, the surface tension of the skin increases, wrinkles are smoothed out, the skin acquires a healthy color and appearance.

Recipe 1 tsp malt mixed with 0.5 - 1 tsp. honey and 1 egg yolk, mix well, apply to cleansed skin for 20-30 minutes, then rinse with warm water. You can apply the mask 2 times a week.

1. For making bread

Fermented ground rye malt is an excellent component for making rye, rye-wheat, malt breads. It contributes to better water absorption and provides good dough elasticity, improves the structure of the bread crumb, forms soluble substances that enhance fermentation, and increases the shelf life of the finished product.

Recipe 1. In the bread recipes known to you, fermented ground rye malt is added at the rate of 3-5% of the flour weight.

Recipe 2. 700 g wheat flour; 400 ml of water 18 - 20 ° C; 30 - 35 g fermented rye malt; 7 - 8 g of dry baker's yeast; 10 g vegetable oil; 1 st. l. granulated sugar; 1 - 2 tsp salt.

Recipe 3. 600 g wheat flour; 100 g rye flour; 420 ml of water 18 - 20 C °; 30 - 35 g fermented rye malt; 7 - 8 g of dry baker's yeast; 10 g vegetable oil; 1 tablespoon of granulated sugar; 1 - 2 tsp salt.

We decided to try malt in making bread in a bread machine, taking the most common recipe as a basis, and added malt at the rate of 5% of flour. We got somewhere around 1 tbsp.

The result of baking bread in the photo, the taste turned out cool. It is logically similar to rye bread, only softer and more fragrant.

1. For a variety of food, malt can and should be used.
2. It is indispensable in the preparation of certain products (such as kvass, beer).
3. Enough calories.
4. Not all components are described in the instructions, so it is advisable to consult a doctor before using the product.

Malt is a product that is used to a greater extent in Food Industry , in particular, these are bread products and some types of alcoholic beverages.

To obtain these products, fermented malt is used, which has its own characteristic qualities and properties.

What is fermentation and the resulting red malt

Fermented malt, also known as simmered and red malt, is sprouted rye grain, which is subjected to fermentation, drying and grinding during processing.

The process of turning malt into red malt means aging the grain, which has already sprouted, under the influence of high temperatures. During this process, melanoids begin to be released from the grain, due to which the feedstock acquires a brown-red hue, special taste and a stronger scent. The main function of the fermentation process is precisely to ensure that the malt has the appropriate color, smell and taste.

How is the fermentation process

Fermentation is not a difficult process if you follow all of it technical nuances. So, for example, 24 hours before fermentation, grains cannot be moistened.

The prepared raw materials must be folded into a pyramid with a side height of seventy to ninety centimeters, the malt does not need to be touched for another 48 hours, since chemical and physical processes take place in it, which are fermentation. During fermentation, the resulting pyramid divided into 4 layers:

1. The top layer is 15 cm, heating the temperature to 50 degrees, mold will appear on this layer, this is normal.
2. The decisive layer - has a thickness of up to 25 cm, this is the main raw material in which the largest number useful substances.
3. The intermediate layer is 35 cm thick and is only partially fermented.
4. The bottom layer is 15 cm thick.

After 52 hours after the described process, the top layer must be loosened, and after 72 hours the upper and lower layers of the pyramid should be swapped, and only after that, after waiting another day, you can start drying the raw materials.

Drying of raw materials is to pass hot air through the grains. The layer of grain during drying should not be higher than 13 cm. After the start of drying, the grain must be mixed after 6 hours, and then do it every two hours. It is important that during drying the temperature rises gradually and does not exceed 70 degrees Celsius.

Refrigerate raw materials after drying for at least 24 hours. After the grains are dried, they need to be sifted, sprouts removed and ground. The finished brown product can only be stored at low temperatures, for example, in a freezer in an airtight container. Direct ultraviolet rays, exposure to oxygen, heat and humidity spoil the raw material.

Composition and benefits of fermented malt

The described raw materials are very rich in various microelements, vitamins and acids. All of them necessary for the human body for normal life.

Due to its composition, malt helps to build muscle mass, normalizes protein metabolism in the body, improves the functioning of the gastrointestinal tract, promotes the removal of toxins and the resorption of cholesterol plaques.

Due to such a rich spectrum of action on the body, fermented malt recommend taking persons with impaired functioning of the gastrointestinal tract (but not if the disease is in an acute stage), in the presence of gallstones, anemia, diabetes mellitus and disorders of the nervous system.

Scope of application of raw materials

Without red malt, the functioning of such an industry as bread production. It is due to red malt that you can get some types of bread (Borodinsky, tea).

Also, wheat malt is diluted with red malt in order to improve its taste and beneficial features.

Without fermented malt, it is impossible to make kvass, sbitnya and dark beer. But, these are not all areas of application of the described raw materials.

Additionally, red malt can be used as food supplement when preparing some meat products, salads and sauces. This use of raw materials is due to its beneficial properties for the body.

Contraindications to the use of red malt

Despite all its benefits, there are a number of contraindications to the use of brown malt in any form. These contraindications include:

• Chronic pancreatitis;
• Cholecystitis;
• Acute stage of gastritis;
• Peptic ulcer of the stomach and duodenum.

Fermented malt is important product, without which it is impossible to cook some other products, but it is very important to use and use it correctly, otherwise its beneficial properties will not be for the future.

Rye is herbaceous plant, which belongs to the cereal family. The grains of this plant are usually oblong in shape and small in size. Artificial seed germination cereal crops, is used to make a product such as rye malt. Various industries are using this product. Kvass, beer and bread are made from it. And all because of its special properties. The interaction of rye malt with yeast leads to the release of alcohol. In cooking, malt can be used as an additive to the first, second courses. In addition, such a product is used for the preparation of decoctions and infusions, which are used for medicinal purposes. What are the health benefits of rye malt?

The benefits of rye malt:

Malt is rich in trace elements necessary for the body: selenium, calcium, phosphorus, manganese, magnesium, as well as vitamins: A, B4, B3, B4, E. The use of malt leads to the growth and development of muscle mass. It is also used to improve and activate the protein process. Rye malt has a significant beneficial effect on those people who have undergone a serious illness or operation. Because the use of this product helps to restore strength faster and more efficiently. It is an excellent source of energy. The beneficial properties include the fact that rye malt has a positive effect on the health of teeth, gums, hair, nails. It can be used as a tool that helps cleanse the body of harmful substances, toxins, and toxins. This product helps to avoid gallstones. Rye malt is effective for health problems such as anemia, malnutrition, and diabetes. It acts on the body as an antispasmodic, antiatherosclerotic, wound healing and choleretic agent. Malt also has a positive effect on human memory. It can also be used to prevent the occurrence of glaucoma, normalize intracranial pressure. It is advisable to use rye malt for treatment inflammatory processes in the stomach, intestines and kidneys. Rye malt is also added to food during pregnancy. This helps the fetus to develop without deviations. It is advisable not to stop using malt during the feeding period, as it helps to improve the taste of mother's milk. This product has a stimulating effect on the process of hematopoiesis, affects the content of cholesterol in the blood, that is, reduces it.

Harm from rye malt:

Despite the available beneficial properties, rye malt can also harm the body. You can not use malt when there is an exacerbation of diseases such as acute gastritis, stomach and duodenal ulcers, cholecystitis, chronic gastritis. Another contraindication is individual intolerance to this product. In any of these cases, before using rye malt for medicinal purposes, you should seek the advice of a doctor.

Source http://am-am.su/1205-rzhanoy-solod.html

The product obtained as a result of grinding germinated and dried grain is called malt. It found its main application in the production of beer and kvass.

This raw material is also used in the baking industry. It is used for baking medicinal varieties of bread. This is due to the fact that such raw materials contain a large amount of amino acids and monosaccharides, which give the flour products a special taste and aroma.

What is malt bread?

The ratio of flour grades used for dough preparation is determined by manufacturers depending on the chosen production technology and recipe.

As a baking powder for dough, sourdough or liquid yeast can be used in enterprises. At home, it is prepared with dry yeast, which is activated before use.

To do this, they are mixed with water. Flour and sugar are added to the mixture.

Can be used for baking different kinds malt. Most often used barley varieties. You can replace them with rye, wheat and even corn malt.

Modern industry produces a large number of different types of their extracts for baking. They have a serious impact on the taste and structure of the crumb products.

Adding these extracts to the dough allows you to increase the shelf life of the product. This indicator depends on the maltodextrins contained in them and the ability of extracts to bind moisture in bread.

The presence of this raw material in the product gives it an aroma and a sweetish aftertaste. Dark malts are natural dyes. The amino acids and simple sugars contained in the extracts give the crust an attractive brown color.

How is it different from other types?

Malt enriches the composition of flour products with vitamins, minerals and other beneficial substances and compounds. This gives them a specific taste and aroma. Malt varieties can be distinguished by their appearance.

The color of its crust has a rich dark brown color.

GOST, regulatory composition

The production of flour malt products is carried out in accordance with GOST 52961-2008. This standard combines in its composition the requirements for all rye-wheat varieties of bread.

This document contains terms and definitions used in the production of rye-wheat varieties, as well as in their classification and technical requirements to production, raw materials, labeling and packaging of finished products.

GOST contains requirements for product safety, rules for its acceptance and methods of control.

In its composition, products, which include various types of malt, contain beta-carotene, vitamins of various groups, fiber and various minerals. This makes them not only tasty, but also healthy.

Additives to enhance the taste (cumin, seeds, sesame seeds, etc.)

This raw material has a specific taste and useful properties.

Coriander is a natural antioxidant and aphrodisiac.

It stimulates the digestive process. Caraway seeds are used to flavor bread in its production.

It has a tart taste and a spicy aroma. To improve the taste, milk can be added to the dough. It gives the products a delicate taste of a homemade product.

Raisins, nuts, saffron and sesame can be used as additional raw materials in production.

Energy value and nutrients

Malt bread has a calorie content of 236 kcal. The composition of the product includes proteins (30 kcal), fats (6 kcal), carbohydrates (202 kcal). The balanced composition of the product makes it beneficial for human health.

Bread "Malt" is prepared from:

wheat flour of the 1st grade.

Peeled rye flour.

Pressed baking yeast.

Starter cultures "Panosauer Dark".

Benefit and harm

The benefits of malt varieties are determined by their chemical composition. Malt enriches the product with a large number of useful substances, which include vitamins of all groups and minerals.

It gives the bread a dark color and a spicy taste.

Nutritionists recommend that people of all ages include such products in their diet.

It is not recommended to use them for people suffering from chronic pancreatitis and cholecystitis. The increased acidity of the products is harmful to those who have gastritis. Very often, malt bread is introduced into the diet prescribed to patients after various operations.

The composition of products includes calcium, phosphorus, sodium and other substances necessary for the body. The fiber contained in it has a preventive effect on the gastrointestinal tract.

Rules for choosing bread

1. Buying bread should begin with familiarization nutritional composition and product expiration date. You can find the necessary information on the packaging of bread.

It did not fertilize, as a result of which the necessary amount of substances that affect the taste of the finished product was not formed in it.

Eating malt bread is not only good for your health, but it can also be a real pleasure. The product has excellent taste and aroma. It has long shelf life. The increased acidity of the product limits its consumption for people suffering from gastritis, pancreatitis and cholecystitis.

Source http://moepravo.guru/vozvrat-i-obmen/obsshaya-informatsiya/sostav/hleb/solodovyj.html

Rye malt is a food product that is obtained by artificial germination of grains of cereals, most often barley. In the process of its interaction with yeast, alcohol is released. This property allows the use of malt in various industries, such as distilling, baking, brewing and yeast production.

Benefit:
Rye malt is very rich in various trace elements and vitamins, which are practically indispensable for the health and normal functioning of the human body. So, this food product contains magnesium, manganese, calcium, selenium, phosphorus, vitamin E, B2, B3, B4, A and others. Thanks to such a rich set of useful substances, rye malt promotes the development and growth of muscle mass, activates protein metabolism, and stimulates work. digestive system and intestines, cleanses the body of toxins and toxins, has a choleretic effect. Therefore, it is recommended to eat it at large physical activity on the body, diseases of the gastrointestinal tract, nervous system, tendency to form gallstones, anemia, diabetes and many others.

Contraindications:
Rye malt, despite the fact that it has a lot of useful properties and has a positive effect on the functioning of the gastrointestinal tract, it still should not be used in the stages of exacerbation of such diseases, namely in chronic pancreatitis, acute gastritis, cholecystitis, gastric and duodenal ulcers. intestines.
Having such health problems, it is better to consult with your own doctor in advance about its use for the prevention of these diseases.

Source http://vashvkus.ru/ingredients/solod-rzhanoi

Malt is a product of artificial germination of cereal grains, mainly barley grains. In the process of making malt, a special enzyme diastase is formed in the grains. It is able to break down products containing starch into simple sugars, that is, the process of saccharification takes place. These sugars can then be converted into alcohol by the yeast. This process is widely used in modern industries. Malt is used in the following industries: yeast production, baking, distillation (alcohol production), brewing. For example, barley and sometimes wheat malt is used in brewing. Barley, rye, oats are used in distillation. In baking, it is best to use wheat and rye malt.

The malting process is divided into two stages. First, the seeds are soaked to prepare them for germination. The second stage is the direct germination of seeds. Among other things, to obtain red malt, germinated grains undergo the following process: languishing, drying, grinding and storage. The production of malt requires compliance with a number of rules, maintaining special purity, because the guarantee depends on properly prepared malt. High Quality alcohol. The grain that has sprouted is called green malt. This malt is the most active and capable of instantly saccharifying starch. Green malt has a short shelf life, so it is dried immediately at around 40°C to produce pale or white malt. Dried malt retains the same enzyme activity. There is a process where inactive red malt is obtained enzymatically. It is used for the needs of bakery. Good malt has a pleasant smell. If the smell of malt is musty, this indicates the presence of mold fungi in it, formed during germination or improper storage of the product. The taste of quality malt is sweetish. A musty, sour and bitter taste indicates a poor quality product.

In the production of beer, malt is the main ingredient. The type of beer is determined by the smell, taste and color of the malt. Varieties of beer in which high quality indicators are produced from barley malt. In baking, malt extract improves the quality of flour: it enhances the absorption of water, provides dough elasticity, enhances the fermentation process, improves the structure of the bread crumb. It is better to add red rye malt to the varieties of wheat and rye bread (“Custard”, “Borodinsky”, “Lubitelsky”), which gives the products the familiar aroma and taste of “black” bread. As part of the bread "Rizhsky" white malt is used. In addition to improving the taste sensations, the use of malt increases the shelf life of freshly baked bread products. Malt extract gives baked goods natural aroma, taste and natural sweetness. Malt is also used in the preparation of everyday food, it is added to salads, first courses, side dishes, fruit puree, and is used in home baking.

Due to its valuable nutritional properties, malt has a positive effect on our body. Malt extract is rich in trace elements, soluble substances that are found in cereals and are vital for humans. Malt contains: magnesium, phosphorus, selenium, manganese, calcium, vitamin E and B vitamins. The value of malt is the presence of a large amount of protein containing a set of essential amino acids. Amino acids, in turn, stimulate protein metabolism in the human body, which contributes to the development and growth of muscles.

Barley malt is useful in diseases of the gastrointestinal tract. Barley grains contain insoluble fiber, which stimulates digestion, enhances bowel function, cleanses the body of accumulated toxins and toxins. Barley grain contains vitamin B4 (choline) and dietary fiber, together they have a choleretic effect, preventing the formation of stones in a person's gallbladder. The available vitamins B2, B3, A and E have a wound healing and enveloping effect on damaged areas of the mucous membrane of the stomach and intestines. If you use an infusion of barley malt daily, it will be an excellent prophylactic against colitis, gastritis, enterocolitis, stomach ulcers, cholecystitis, inflammatory processes of the biliary tract.

Rye malt is indicated for malnutrition, anemia as a highly effective energy food that has a restorative, tonic effect. This product stimulates the nervous system. Malt will also be beneficial in the postoperative period, with asthenic conditions, with increased physical exertion. It is also used to increase muscle mass. Malt is a valuable diabetic product, because the substances contained in malt slow down the process of carbohydrate absorption and help normalize blood sugar levels, and also regulate the production of natural insulin by the pancreas.

Malt produced from any cereal plants is contraindicated in the acute stage in such diseases: chronic pancreatitis, gastritis with high acidity, chronic cholecystitis, stomach ulcer, duodenal ulcer.

Many natural components can bring great benefits to the human body. So ordinary rye grains, when properly prepared and processed, can become a real medicine that prevents diseases and heals them. Just such properties are characterized by rye malt. This product is the grains of this cereal, which were germinated in a special way in artificial conditions to a certain level. Let's talk on www.site about what rye malt is, consider recipes with such raw materials, and also discuss its use at home.

What is rye malt valued for, what are its useful properties?

Ground rye malt, which can be easily purchased in many outlets, characterized by mass useful qualities. Such a product is a source of a significant amount of useful substances, including a huge number of amino acids, including essential ones: lysine, threonine, valine, etc. Malt contains a number of oligopeptides, in other words, regulatory peptides. This substance of natural origin saturates the body with a huge amount minerals represented by phosphorus, magnesium, potassium, manganese, iron, copper, calcium, fluorine, iodine, selenium and zinc. Ground rye malt contains a number of easily digestible polysaccharides (glucose, fructose, maltose and dextran). It also contains a lot of phospholipids, polyunsaturated fatty acids and vitamins.

About why and how rye malt is used (use with benefit)

Ground rye malt can be used for general healing, as well as for cleansing the body. To do this, you need to take one to three teaspoons every day. Such a tool helps to cleanse the body of toxins, increase energy tone, optimize protein and fat metabolism. Also, such a natural remedy will help reduce the amount of "bad" cholesterol in the body, activate the processes of hematopoiesis and insulin synthesis. In addition, rye malt, with such consumption, helps to optimize digestion, it is able to create an ideal environment in the digestive tract for the growth and reproduction of beneficial microflora.

The dosage may be adjusted depending on the general well-being of the patient, as well as on his individual characteristics.

Recipes

Rye malt has a pleasant taste and can be consumed on its own or added to various pastries, as well as soups and various dishes based on meat and vegetables. Also, such a substance is great for adding to kefir and yogurt, various fruit purees, sauces and salads.

Characterized by excellent taste rye kvass, which is prepared as follows: combine a couple of tablespoons of malt with one liter of pre-boiled water, which has been cooled to sixty degrees Celsius. Insist for one hour, then pour into some other container, filtering out the precipitate. Combine the resulting liquid with a couple of tablespoons of sugar, one to two grams of dry yeast and some raisins (if desired). Next, keep this mixture at a temperature of about twenty degrees throughout the day. Then place it in the refrigerator for another day. After that, the drink is ready for consumption, but it can only be stored in the refrigerator, for a week - no more.

You can also prepare a delicious nutritious drink from malt: combine a teaspoon of such raw materials with two hundred or two hundred and fifty milliliters of warm water (60C). Mix well and leave for five minutes to infuse. Next, pour the resulting composition into another container, leaving the sediment at the bottom. The resulting drink can be considered ready, and in order to slightly improve its taste, you can combine it with milk or cream.

Rye malt at home can be used to bake most different varieties bread - rye, wheat-rye or malt. Such an additive contributes to the swelling of flour, increases fermentation by an order of magnitude and has a positive effect on the elasticity of the dough and on the structure of the bread crumb. In addition, malt significantly increases the shelf life of finished baking.

So you can add fermented rye malt to any bread dough recipe, take such an additive in the amount of 3-5% of the total weight of the flour used.

To knead malt bread, you need to use seven hundred grams wheat flour, four hundred milliliters of water (18-20C), thirty to thirty-five grams of malt and seven to eight grams of dried yeast. Also use ten grams of vegetable oil, a tablespoon of granulated sugar and one or two teaspoons of salt for such a test.

To prepare wheat-rye bread, you must use six hundred grams of wheat flour, one hundred grams of rye flour, and thirty to thirty-five grams of malt. You will need four hundred and twenty milliliters of water, seven to eight grams of dried yeast, ten grams of vegetable oil, one tablespoon of sugar and a couple of teaspoons of salt.

Rye malt can also be used externally and can be used to make face masks twice a week. Such a tool perfectly nourishes the skin, increases its tone, helps get rid of wrinkles and adds a healthy color. To prepare the mask, you need to combine a teaspoon of malt with the same amount of honey and fresh yolk. Apply the prepared mixture on cleansed skin for half an hour, then rinse with warm water.

Thus, rye malt correct application can be of great benefit to a person.