Malts and Malting

This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting pro cess and malt-using processes are followed by consideration of the str uctures, germinative physiology and biochemistry of cereal grains. Par ticular attention [...]
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This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting pro cess and malt-using processes are followed by consideration of the str uctures, germinative physiology and biochemistry of cereal grains. Par ticular attention is paid to barley, but the malting of other cereal i s described. The successive stages of malting are then considered. Top ics covered include the selection and purchase of grain, its evaluatio n and how it is handled and stored. The types of equipment used by mal tsters are described and experimental malting techniques outlined. A s ection 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.