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Malt Flour. A flour obtained by grinding dried malt (q.v.) of wheat (q.v.), triticale (q.v.), or, most commonly, barley (q.v.), into a finely granulated product. The flour generally exhibits high ?-amylase (q.v.) activity and represents a useful source for supplementing the amylolytic enzymes (q.v.) of hard wheat flours (q.v.) used in breadmaking. Use levels of malt flour normally do not exceed 1% based on flour.