of browning reactions. In the second stage, the
malted grain is mixed with some water and
with unmalted but cooked grains — rice,
wheat, barley — and the malt enzymes digest
the cooked starch granules to produce a sweet
slurry. In the final stage, the slurry is
extracted with additional water, and the liquid
is boiled down to concentrate it. The result is
a concentrated syrup of maltose, glucose, and
some longer glucose chains. Malt syrup is
therefore much less sweet than a similarly
viscous sucrose syrup. In Asia it is used to
provide color and gloss in savory dishes —
for example, it’s painted onto the skin of
Peking duck — as well as in confections.
The Composition of Malt Extract% of Malt Extract by Weight
Water 20%
Protein 5