Any of a range of oligomers of glucose, intermediate in complexity between maltose and starch, produced by the enzymatic hydrolysis of starch; used commercially as adhesives.
Maltose-rich sugar derived from malted grain.
A milkshake with malted milk powder added for flavor.
Malt liquor, especially malt whisky.
Malted grain (sprouted grain) (usually barley), used in brewing and otherwise.
To convert a cereal grain into malt by causing it to sprout (by soaking in water) and then halting germination (by drying with hot air) in order to develop enzymes that can break down starches and proteins in the grain.
To become malt.