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Grains, rice & flours · Grains & cereals

Barley malt powder

Flour of sprouted, dried barley used to sweeten Korean sikhye and to boost yeast doughs; contains gluten.

Also called: malted barley flour, yeotgireum, malt flour, diastatic malt powder

Around the world: 엿기름, yeotgireum (ko)

1 recipe with it

What it is

Barley that has been sprouted, dried and ground. Diastatic malt powder (and Korean yeotgireum) still has active enzymes that turn starch into sugar, which is why it is used in sikhye and in small amounts in bread dough. Non-diastatic malt has been heated to stop the enzymes and is mainly for flavour and colour. It differs from malted milk powder, which adds milk and wheat.

Hordeum vulgare (malted)

How it’s used

  • Steeped with cooked rice to make sikhye (Korean rice punch)
  • A teaspoon in bread or bagel dough for browning and rise
  • Making Korean rice syrup (jocheong)
  • Flavouring bagel boiling water

Characteristics

Taste
Sweet, malty and slightly toasty.
Texture
Fine to coarse powder; yeotgireum is often coarse.
Appearance
Beige to light brown powder.
When cooked
Diastatic malt breaks down starch; too much makes doughs sticky and gummy.
Sold as
powder
Cooking uses
Suitable for baking

Storage

Cool, dry and dark. Keep airtight and dry; it absorbs moisture and clumps. Refrigerate or freeze to keep enzymes active longer.

Diet, allergens and safety

Contains Gluten.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Contains gluten (barley).

Nutrition per 100 g

Energy
361 kcal
Protein
10.28 g
Carbohydrate
78.3 g
Fat
1.84 g
Fibre
7.1 g
Sugars
0.8 g

USDA FoodData Central: Barley malt flour.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Malted milk powder — For flavour only in baking; it has no enzyme activity and adds dairy.

Related ingredients

Recipes with barley malt powder

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