麦芽粉系麦芽经精细加工之干燥粉末，含淀粉酶，淀粉转化力在25倍以上，是做粉条、粉丝的主要原料。
不过大多数人制作Baguette，都会加进麦芽粉（malt powder），一可加添风味，二可作为酵母菌的食物（Baguette不加糖，使得酵母菌发酵时缺少食物）。
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研究了小麦芽粉对面条品质的影响及小麦芽面条的生产配方。
The effects of wheat malt flour on the quality of noodle and the processing technology of wheat malt noodle were studied.
通过向面粉中添加不同比例的小麦芽粉，研究小麦芽粉对面条品质的影响。
The influence of the wheat malt powder on noodles' quality was studied by adding different proportion wheat malt powder into the flour.
含铁、含锌与含硒的麦芽粉要分别按比例加入面包，面包中有机态的铁、锌、硒含量均大大提高。
In addition, the amount of Iron and Zinc and Selenium in bread is increased greatly by proper addition of the wheat malt powder.
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