Barley malt syrup

Barley malt syrup is a sweet and viscous ingredient obtained from malted barley, a grain that has been germinated and then dried to activate the enzymes that break down starch into fermentable sugars. This syrup is commonly used in cooking and baking to provide a sweet flavor and a subtle malt note, in addition to improving texture and retaining moisture in baked goods.

Barley malt syrup has its origins in brewing and baking traditions, as barley malt is a basic component for making beer and artisanal breads. Its use has spread to sweet and savory recipes where a natural sweetener with a more complex flavor profile than refined sugar is sought.

Regarding its properties, this syrup is a source of natural sugars, mainly maltose, which provides quick energy. Furthermore, as it contains residual enzymes from the malt, it can facilitate certain fermentation processes in bread dough. It does not have a high glycemic index compared to other simple sugars, and its viscosity helps improve the texture and preservation of food.

Synonyms and related terms in Latin American Spanish include: jarabe de malta (malt syrup), melaza de cebada (although traditional molasses comes from sugar cane, in some countries it is used to refer to malt syrup), and in some regions it is called extracto de malta (malt extract). It is important not to confuse it with corn syrup or liquid glucose, as their flavor profiles and properties are different.