Barley malt syrup facts for kids
Barley malt syrup is a natural sweetener made from barley grains that have been sprouted. It's a thick, dark brown syrup with a unique "malty" taste. People use it in many foods, especially baked goods, because it adds flavor and helps things brown nicely. It's not as sweet as regular white sugar.
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Barley Malt Syrup: A Sweetener from Barley
Barley malt syrup is a special kind of sweetener. It's made by taking barley grains and letting them sprout, a process called malting. After malting, the sprouted barley is processed to extract the sweet syrup.
What is Barley Malt Syrup Made Of?
This syrup is mostly made of different kinds of sugars. About 65% of it is a sugar called maltose. It also has about 30% complex carbohydrates and a small amount of protein. The syrup is usually dark brown, thick, and sticky. It has a strong, distinct flavor that many people describe as "malty." It's only about half as sweet as the white sugar you might use every day. Sometimes, it's mixed with other natural sweeteners to give a malt flavor to foods.
How is it Used?
Barley malt syrup is very popular in the food industry. It's often used in making bread and other baked goods. It helps these foods get a nice brown color and adds a special flavor. It's also used in cereals to give them a malty taste. When added to dough for bread, the natural enzymes in the malt can help the dough rise faster. You can also find barley malt syrup in a powdered form. Sometimes, other grains or corn syrup are incorrectly used to make products labeled as barley malt syrup, so it's good to check the ingredients.
A Sweet History
Barley malt syrup has been used for a very long time. In China, it was one of the main sweeteners, along with honey, between 1000 BCE and 1000 CE. An old Chinese book from the 6th century, called Qimin Yaoshu, even has instructions on how to make malt syrup from common grains. Today, it's still used in traditional Chinese sweets, like Chinese cotton candy.
In the United States, commercial production of malt syrup started in the 1920s. This happened because there were sugar shortages, and people needed other ways to sweeten their food. Another food product that uses barley malt syrup is Malt loaf, a type of sweet bread.
