Malted Flour
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What it is
Malted flour is made from whole or partially milled cereal grains, most commonly barley, that have been germinated (malted). This malting process activates enzymes that convert starches into sugars, giving the flour a slightly sweet flavor and aiding in baking.
Why it's used
Manufacturers use malted flour to improve the crust color, texture, and flavor of baked goods. Its natural sugars also feed yeast, promoting better leavening. It is frequently found in breads, rolls, muffins, and pastries.
Health notes
Malted flour is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. It is a source of carbohydrates and some B vitamins. JECFA has evaluated malt and malt extracts, but no specific evaluation for malted flour itself is readily available. At typical consumption levels, it poses no known health risks.
Allergen info
Malted flour is derived from grains, most commonly barley, which is not one of the 9 FDA major allergens. However, if the grain used is wheat, it would contain gluten and be a source of wheat allergen.