Malted Barley Flour As A Natural Enzyme Additive

Malted barley flour is made from barley grains that have been allowed to sprout, or germinate, and then dried. This germination process activates enzymes within the grain. These enzymes can help break down starches into sugars, which is useful in baking and brewing.

Manufacturers add malted barley flour primarily for its enzymatic activity, which aids in dough conditioning and browning in baked goods. It can also contribute a slightly sweet, malty flavor. It is often found in bread, crackers, and snack mixes.

Malted barley flour is generally recognized as safe (GRAS) by the FDA for use in food. The enzymes present are naturally occurring and break down carbohydrates into simpler sugars. International bodies like JECFA have evaluated malted barley, and it is widely used in foods without significant health concerns at typical consumption levels. Evidence does not suggest adverse health effects from its use as a food ingredient.