Fuente: WIPO "tomato" Low-sugar, high-viscosity malted flours and methods of making the malted flours are described. Methods of making the low-sugar, high viscosity flours by treating with Beta-amylase free malt is disclosed. The present disclosure also describes generation of Beta-amylase free malt. The Beta-amylase free malt is used to generate low-sugar, high-viscosity malted flours.