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Source
Not animal-derived
Allergen
No
Role in food
Malt barley flour is used as a flavoring and coloring agent in baked goods, …
What it is
Malt barley flour is made from barley grains that have been germinated (malted) and then dried and ground into a flour. This process develops sugars and enzymes in the grain. It is a type of whole grain flour.
Why it's used
Malt barley flour is used as a flavoring and coloring agent in baked goods, adding a malty, slightly sweet taste and a darker crust. It can also contribute to dough conditioning and yeast activity, making it useful in breads, crackers, and cereals.
Health notes
Malt barley flour is generally recognized as safe (GRAS) by the FDA when used in food. It is a source of carbohydrates and fiber. International bodies like JECFA and EFSA have evaluated barley and its components. Evidence does not suggest adverse health effects from typical consumption.
Allergen info
Malt barley flour is derived from barley, which contains gluten. Gluten is not one of the 9 FDA major allergens, but it is a concern for individuals with celiac disease or gluten sensitivity.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.