On food and cooking the science and lore of the kitchen ( PDFDrive ) 1283

ofbrowningreactions.Inthesecondstage,the
maltedgrainismixedwithsomewaterand
withunmaltedbutcookedgrains—rice,
wheat,barley—andthemaltenzymesdigest
thecookedstarchgranulestoproduceasweet
slurry.Inthefinalstage,theslurryis
extractedwithadditionalwater,andtheliquid
isboileddowntoconcentrateit.Theresultis
aconcentratedsyrupofmaltose,glucose,and
somelongerglucosechains.Maltsyrupis
thereforemuchlesssweetthanasimilarly
viscoussucrosesyrup.InAsiaitisusedto
providecolorandglossinsavorydishes—
forexample,it’spaintedontotheskinof
Pekingduck—aswellasinconfections.
TheCompositionofMaltExtract
%ofMaltExtractbyWeight
Water 20%
Protein 5


Minerals 1
Totalsugars 60
Glucose 7–10
Maltose(double-glucosechains) 40
Maltotriose(triple-glucosechains) 10–15
Longerglucosechains 25–30
Malt syrup has a relatively mild malt
aroma because the malted barley is a small
fraction of the grain mixture. If the malted
barleyissoakedonitsown,withoutanyadded

cooked grains, then the malt flavor is much
stronger. Such a preparation is usually called
“maltextract.”Itisfrequentlyusedinbaking
to provide maltose and glucose for yeast
growthandmoistureretention(p.530).Inthe
UnitedStates,maltedmilkandmaltballsare
made from a mixture of barley malt and
powderedmilk.
SugarCandies