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malt

From: The Columbia Encyclopedia, Sixth Edition | Date: 2008

malt a grain (usually barley ) steeped in water, partially germinated, then dried and cured. It is used in brewing to convert cereal starches to sugars by means of the enzymes (chiefly diastase) produced during germination. Its high carbohydrate and protein content makes it a valuable nutrient.

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The Columbia Encyclopedia, Sixth Edition. Copyright 2008 Columbia University Press

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