The fundamental purpose of malting is to allow the development of the alpha-amylase activity that accompanies the sprouting of all cereal grains. When enzyme activity is at maximum, the sprouted grains are kilned and dried so as to stop further growth and render the sprout friable without destroying the enzyme activity developed in the kernel. The dried kernels after removal of the sprouts form the malt. In addition to enzyme activity, it has a characteristics flavor developed during kilning.
Therefore the malting process is a combination of two processes; notably the sprouting process (germination process) and kiln drying process. Malting barley is used to produce beer, distilled alcohol, malt syrup, malted milk, flavorings and breakfast foods. Malting barley is a high quality barley and also frequently used for animal feed and human nutrition. In the process of making beer, malted barley is the source of the sugars which are fermented into beer. The malting process allows the grain to partially germinate, making the seed’s resources available to the brewer. During germination enzymes are released and new enzymes are created, that break down the endosperm’s protein/carbohydrate matrix into smaller carbohydrate, amino acids and lipids, and open up the seed’s starch reserves. The grain is then dried by kilning with warm water, which fixes the properties of the malt and imbues malt with its unique flavor.
Malting Process of Barley
