Barley malt. Wheat malt

Many natural ingredients can bring great benefit human body. So ordinary grains of rye proper preparation and processing 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 have been sprouted in a special way in artificial conditions up 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? beneficial features what are his?

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 useful substances, among which there are 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 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 this natural remedy will help lower 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 is characterized by pleasant taste qualities, it can be consumed both on its own and added to different pastries as well as in soups and different dishes based on meat and vegetables. Also, such a substance is great for adding to kefir and yogurt, various fruit purees, sauces and salads.

Excellent taste is characterized by 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 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 it taste qualities 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. finished baking.

So you can add fermented rye malt to any recipe. bread dough, 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 for such a test. vegetable oil, tablespoon granulated sugar and one or two teaspoons of salt.

For cooking wheat-rye bread it is necessary to use six hundred grams of wheat flour, one hundred grams rye flour, as well as 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.

Malt is a very useful product: vitamins B and not only, fatty acids, phytohormones, trace elements, minerals, folic acid, amino acids, enzymes. …Still, sprouted grain cannot be different. True, its preparation is not an easy process: it is easier to buy ready-made barley malt. But those who prefer homemade alcohol and homemade cakes are not afraid of difficulties. About how to cook malt, it is worth talking separately.

What is barley malt and how to drink and eat it

Malt is the result of seed germination. It is used to make beer, wine and whiskey, as well as bread. By the way, malt is not only barley or rye, but also from oats, wheat and even corn. However, these types of malt are not beer malts and are only suitable for making wine and whiskey.

This product is needed due to the fact that when maize, barley or rye germinates, chemical changes occur in it, leading to diastasis. The latter is needed in order to dissolve and saccharify starch, as well as to obtain maltose, a fermentable sugar. So, malt is a fermented product. In order to obtain malt for beer, the grain is first soaked and only then germinated. Changes begin to occur already during soaking, when the grain swells: diastasis and carbonic acid are formed here. During germination, these processes become even more intense. In this case, starch dissolves and glucose, sugar and maltose are formed. It is moisture that starts all life processes in rye and barley.

Previously, it was believed that barley malt for beer is only suitable for that on which a leaf did not appear during germination. In fact, a leaf is needed, but it is germinated only at a low temperature. This must be taken into account before making malt at home. Only barley malt is used in the production of beer. Rye is most often used for baking or added to sweets, soups, second, garnish, salad. It is also used in folk medicine, for example, with skin diseases and with "female" diseases (for example, erosion). Malt is also used for hair treatment: as a mask. But the main use of malt is still getting beer and other drinks. It is because of him, by the way, that beer is called liquid bread.

Barley malt is either dry or green.

How to make malt yourself: theory

First of all, you need to be ready for the fact that this is a laborious task.

The most important thing is to stop the growth of seeds in time so that they do not use up all their nutrients. To do this, barley malt (and any other) is dried.

When preparing malt for beer, it is important to choose the right grain. It must have a high ability to germinate. For freshly harvested barley, it is small - it is better to choose grains harvested a couple of months (or more) ago. In addition, it is good if all the barley is the same size: this is easier to work with.

Malt for beer should be prepared with quality water. It should not contain heavy metals and chlorine. The best option- spring, filtered, from a well or settled.

Before making malt at home, you need to check how intensively the grains germinate. Just soak a hundred or two grains, and after a couple of days, see how many of them have sprouted. If sprouts appeared in 90 out of a hundred, this is normal germination. In other cases, it is better to use barley for other purposes.

Sprouting barley malt: practice

Malt cleaning

To begin with, beer malt must be disinfected and cleaned of debris that can interfere with germination.

For this, a bucket or a large pan is taken, and the cereals are poured warm water. Water (from 35 degrees to forty) should cover the grains by 5-6 centimeters. Stir after five minutes, remove debris and floating grains. Now pour cold water. We are waiting for another hour. We remove the garbage again and drain the water again. Fill with new water, add iodine or potassium permanganate dissolved in water. A dozen liters of water need a couple of grams of potassium permanganate or three dozen drops of iodine. We drain the water after three hours. Sometimes it happens that after disinfection, barley may not germinate, but on the other hand, if it is not disinfected, mold may appear on the grain, that is, pathogenic microorganisms that destroy malt. So to disinfect or not, it is better to decide on your own.

Saturation with liquid and oxygen

The next thing to do with barley is to soak it, saturating it with liquid and oxygen. It takes one and a half days, that is, 36 hours. All this time, you need to fill the barley with water for 6 hours, then leave it dry. Water should cover the barley by three centimeters, its temperature should be about 12 degrees. After six hours, drain it along with the garbage, mix the barley and let it breathe for six hours and pour water again. So all one and a half days. This procedure should take place in the basement or any place where there is coolness and no light.

Germination of malt

We germinate. One of the highlights of turning barley into barley malt. Here we start the process of breaking down starch and turning it into sugar. Here we will need a baking sheet or tray. Sprinkle barley evenly on it (layer thickness - from a couple of centimeters to five). From above we cover the barley with a cloth (cotton). It will absorb the moisture unnecessary to the grains and give it away if the grains need liquid. The ideal temperature would be 12-15 degrees. Also, the room should be well ventilated. Stir the barley once every 24 hours, sprinkle it with water. It will germinate for about a week, but if the roots have appeared and become tangled so that you can unwind them, you can finish germination earlier. Rye germinates in five days and on the last day it cannot be watered. The roots of barley grains should be twice as long as the grain itself, for rye grains - no longer than the grain itself. If the cereal has sprouted, it smells like cucumber and has sweet taste. Now we have green malt. This type of malt is used to make whiskey or moonshine, but green malt is stored for a maximum of three days. That is why we immediately proceed to dry it.

Getting the malt out of the water

To begin with, we get rid of the remaining water from the tray with germinated barley. Then it is transferred to a room or any other room where the air temperature is high. In winter, the area of ​​\u200b\u200bthe room near the battery or stove is ideal for this. In the summer, an attic is also suitable, and even a roof (if the weather is hot and rain is not expected). The drying process takes four days. If roots have appeared, but there are still no sprouts, it can still be dried.

There is another option for drying malt: germinated barley or rye is placed in an oven (temperature is about 40 degrees) and dried for 30 hours. It is important to stir the grain every three hours.

Almost finish

The beer malt is almost ready. If you want to light beer or whiskey, it is dried in the oven (temperature 80 degrees) and the temperature is raised for the first half hour. The initial temperature is 30 degrees, then every five minutes it is raised. If the beer is dark, it is almost roasted: the temperature is 105 degrees, the drying time is 4 hours.

Malt is a product healthy eating, which can be used as food supplement, 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 special conditions- after careful sorting and cleaning, the grains are placed in the zone required temperature 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 body, activates protein metabolism, stimulates digestive system, removes toxins and toxins, stimulates bile secretion. Therefore, it is recommended to use it for people with diseases. gastrointestinal tract, but not in the acute stage, a tendency to form stones in gallbladder, anemia, caution in diabetes, disorders of the 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, add to homemade cakes, soups, meat (cutlets, chops, etc.) and vegetable dishes, salads, sauces, fruit purees, kefir, yoghurts, etc.

1. For making kvass

Cooking rye kvass is simple and is as follows:

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 (practically 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. If desired, you can add fresh cream or milk.

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 yolk chicken egg, mix well, apply on 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, based on the most regular recipe, and in the calculation of 5% of the flour added malt. We got somewhere around 1 tbsp.

The result of baking bread in the photo, the taste turned out cool. Logically it looks like 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.

The peoples of Mesopotamia learned how to make something similar to beer long before our era. Even then, the principle of cooking became clear to mankind. alcoholic beverages from starch-containing raw materials. The key role here is still occupied by malt, which our moonshiners have recently preferred to make at home.