"Malt is germinated cereal grain that has been dried in a process known as "malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malting grain develops the enzymes (α-amylase, β-amylase) required for modifying the grains´ starches into various types of sugar, including monosaccharide glucose, disaccharide maltose, trisaccharide maltotriose, and higher sugars called maltodextrines.
It also develops other enzymes, such as proteases, that break down the proteins in the grain into forms that can be used by yeast. The point at which the malting process is stopped affects the starch to enzyme ratio and partly converted starch becomes fermentable sugars." - (en.wikipedia.org 26.01.2020)
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