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Malt. A cereal, commonly barley (q.v.) wheat (q.v.) or triticale (q.v.), that has undergone partial germination (q.v.) under controlled temperature and humidity conditions, followed by drying at moderately high temperature. Available in various forms, malt is a rich source of maltose (q.v.), soluble proteins (q.v.), amylolytic and proteolytic enzymes (q.v.), ash (q.v.), and flavor substances. It constitutes the principal ingredient in beer production and also finds application in bread-making.