Malted Barley Flour With Sulfites

Malted barley flour is made from barley grain that has been germinated (malted) and then dried and ground. Malting changes the starch and sugar content of the grain, making it sweeter and easier to digest. This process is often done with the addition of sulfites, which act as a preservative.

Malted barley flour is used as a natural sweetener and flavor enhancer in baked goods, cereals, and beverages. It can also improve the crust color and texture of bread and rolls. It is commonly found in bread, frozen dough, and appetizers.

Malted barley flour is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Sulfites, often used in its production, can cause allergic reactions in some individuals, particularly those with asthma. Regulatory bodies like JECFA and EFSA have evaluated sulfites and set guidelines for their use. Evidence on the health effects of malted barley flour itself at typical consumption levels is limited, but it is a source of carbohydrates and some nutrients.