Malt

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/malt

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the malting process stages?Includes steeping (hydration), germination (enzyme development), and kilning (drying and stabilization)
2. What is the key enzymes?Alpha-amylase and beta-amylase are critical for starch hydrolysis into fermentable sugars
3. How is malt made?First, barley grains are soaked in water to start germination. Then the sprouting is stopped by drying the grains with hot air, which keeps the helpful enzymes alive.
4. Why do bakers use malt?Malt helps dough rise faster, makes the crust brown, and gives bread a tasty flavor. It also makes the dough easier to stretch and bake.

Germination: The biological process of a seed beginning to sprout, activating metabolic pathways and enzyme synthesis.