Definitions for MALTmɔlt
This page provides all possible meanings and translations of the word MALT
malted, malt, malted milk(noun)
a milkshake made with malt powder
malt, malt liquor(noun)
a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer
a cereal grain (usually barley) that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling
treat with malt or malt extract
turn into malt, become malt
convert grain into malt
convert into malt
Malted grain (usually barley), used in brewing and otherwise.
Malt liquor, especially malt whisky.
Short for "malted milk shake", a milkshake with malted milk powder added for flavor (see malted milk).
Maltose-rich sugar derived from malted grain.
To convert a cereal grain into malt by causing it to sprout (by soaking in water) and then halting germination (by drying with hot air) in order to develop enzymes that can break down starches and proteins in the grain.
Origin: From mealt, malt, from maltan. Cognate with Dutch mout, German Malz, Swedish malt. Proto-Germanic noun is likely a borrowing from malta; compare Ukrainian , Czech mláto.
barley or other grain, steeped in water and dried in a kiln, thus forcing germination until the saccharine principle has been evolved. It is used in brewing and in the distillation of whisky
relating to, containing, or made with, malt
to make into malt; as, to malt barley
to become malt; also, to make grain into malt
Origin: [AS. mealt; akin to D. mout, G. malz, Icel., Sw., & Dan. malt, and E. melt. 108. See Melt.]
Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air. Malting grains develop the enzymes required to modify the grain's starches into sugars, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain. Malted grain is used to make beer, whisky, malted shakes, malt vinegar, confections such as Maltesers and Whoppers, flavored drinks such as Horlicks, Ovaltine and Milo, and some baked goods, such as malt loaf, bagels and rich tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods.
The Foolish Dictionary, by Gideon Wurdz
A humble grain which often gets into a ferment, cools off and becomes Stout in its old age.
Translations for MALT
From our Multilingual Translation Dictionary
- maltCatalan, Valencian
- mälzen, MalzGerman
- mallastaa, mallasFinnish
- malter, maltFrench
- malto, maltareItalian
- maltNorwegian Nynorsk
- maltar, maltePortuguese
- mälta, maltSwedish
- mạch nhaVietnamese
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