This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and malt-using processes are followed by consideration of the structures, germinative physiology and biochemistry of cereal grains. Particular attention is paid to barley, but the malting of other cereal is described. The successive stages of malting are then considered. Topics covered include the selection and purchase of grain, its evaluation and how it is handled and stored. The types of equipment used by maltsters are described and experimental malting techniques outlined. A section devoted to the production and characteristics of materials that compete with malts, including industrial enzymes, sugar preparations and mash-tun adjuncts. The principles of malt evaluation are explained, and the effect of altering malting conditions summarized. This book should be of direct value to maltsters, brewers, distillers, foodstuff manufacturers and other malt users as well as being of more general interest to food scientists and technologists in academic research institutions.D.E. Briggs. mashing conta#39;d with wheat flour 555 mass analysis 79 material migration 625 matrix proteins 61 maturation 101. ... 12, 13 metabolic inter- relationships in malting barley 211 intermediates 194 pathways 133 regulators 1 74 metalloproteins 179 methionine 174. ... 284 pick-up minimization 287 removal from grain 497 uptake 94 uptake, avoiding 338 molasses 558 Mollier drying diagram 498, anbsp;...
|Title||:||Malts and Malting|
|Publisher||:||Springer Science & Business Media - 1998-09-30|