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Source
Not animal-derived
Allergen
No
Role in food
Malted barley flour is often added to baked goods like bread and cookies to …
What it is
Malted barley flour is made from barley grains that have been germinated (malted) and then dried and ground. This process develops enzymes and sugars in the grain. Wheat flour is milled from the endosperm of wheat kernels.
Why it's used
Malted barley flour is often added to baked goods like bread and cookies to improve texture, browning, and flavor. It acts as a natural source of sugars for yeast to feed on, aiding in leavening, and contributes to a richer crust color and taste. Wheat flour is the primary structural component in most baked goods.
Health notes
Both wheat flour and malted barley flour are considered basic foodstuffs and are generally recognized as safe (GRAS) by the FDA when used as food ingredients. They are primary sources of carbohydrates and fiber in the diet. Regulatory bodies like JECFA and EFSA have evaluated various grain products. Evidence does not suggest adverse health effects from typical consumption of these flours.
Allergen info
Wheat flour is derived from wheat, which is one of the 9 FDA major allergens. Malted barley flour contains gluten, a protein found in barley, which can cause adverse reactions in individuals with celiac disease or non-celiac 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.