The term 'malt' finds its roots in the Anglo-Saxon term 'mealt,' which could potentially be related to the concept of 'melt,' indicating the softening of grain. During malting, typically barley grains, are permitted to initiate the germination phase, followed by subsequent drying and heating of the kernels. The primary aim of malting is to stimulate the development of α-amylase activity, a natural occurrence during the sprouting of diverse cereal grains. Once the enzyme activity peaks, the germinated grains undergo kilning and drying to impede further growth. This procedure makes the sprout fragile while safeguarding the enzymatic activity cultivated within the kernel. The outcome after removing the sprouts is referred to as malt, possessing both enzyme activity and a distinct flavor that evolves throughout the kilning process.
In its essence, malting encompasses two essential stages: the initial germination (sprouting) phase and the ensuing kiln drying stage. The ultimate kilning phase involves subjecting barley seeds to temperatures ranging between 55 and 100 degrees Celsius.
The malted barley is utilized in the production of beer, distilled spirits, malt syrup, malted milk, flavorings, and breakfast products. It is recognized as high-quality barley and is frequently employed for animal feed and human consumption.
A prominent reason brewers prefer barley as their primary grain choice is due to its ability to retain its husk during harvesting and malting. This characteristic yields three primary benefits:
~Preservation of the grain's original form.
~Deceleration of the germination process during malting.
~Regulation of water absorption during the malting phase.
Barley Malting Process
~Deceleration of the germination process during malting.
~Regulation of water absorption during the malting phase.
Barley Malting Process
