Barley malt is the result of the malting process in which insoluble starch is partly converted to soluble sugars, reducing complex proteins into proteins of a smaller molecular weight and amino acids, generating nutrients for yeast development, and the development of enzymes. The malt mainly consists of 60-65% starch, 7-10% carbohydrates, 9-12% proteins and minerals, vitamins, polyphenols, cellulose and other polysaccharides. The protein composition of barley, is one of the determining factors for the final quality of the malt.
