During malting, what effect does excessive drying have on malt quality?

Excessive drying during malting can lead to reduced flavor in the malt. When malt is dried too much, it can affect various chemical reactions that are essential for developing the desired flavor compounds. The Maillard reaction, responsible for creating many of the flavors and aromas in malt, can become impaired if the drying process is not carefully controlled. Moreover, excessive heat during drying can lead to the degradation of delicate flavor precursors, resulting in a less complex and more muted flavor profile in the finished malt. This underscores the importance of managing the drying phase in the malting process to ensure high-quality malt with the rich flavors that brewers seek.