Chapter 2

Barley Malts

Malt Constituents

Malt is largely made up of carbohydrates, which are composed of starch, sugars, insoluble cellulose, and soluble hemicellulose. Starch, the most important constituent, accounts for about 60 to 65% of the malt's weight, is composed of amylose, which is reduced to maltose and maltotriose and amylopectins that decompose into glucose. Glucose, a monosaccharide, accounts for about 1 to 2% of the total starch found in a barley kernel. Cellulose constituents do not contribute to fermentable extract or desirable flavors in the malt. Hemicellulose is a constituent of the endosperm cell walls, which consist largely of beta-glucan.

Click on the following topics for more information on barley malts.