Malted barley flour

Malted barley flour is made from barley grains that have been germinated, dried and ground. During sprouting, the grain develops enzymes that break starch into sugars.

Flour millers may add a small amount of malted barley flour to compensate for any natural lack of enzymes in the wheat, and U.S. rules for flour allow it as an optional ingredient, up to 0.75 percent. The extra sugars feed the yeast, which helps bread rise well, brown nicely and develop flavor.

Because enzymes in the malt keep working during baking, too much can leave a gummy, sticky crumb, so bakers use it sparingly. Many bread flours already contain it, and it is often listed on the bag as malted barley flour.