Malts and Malting

Author: D.E. Briggs
Publisher: Springer Science & Business Media
ISBN: 0412298007
Release Date: 1998-09-30
Genre: Technology & Engineering

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.

Questions on Barley Malting and Malt in the Beer Brewing Process

Author: Edward H. Vogel
Publisher: Read Books Ltd
ISBN: 9781447490449
Release Date: 2013-04-16
Genre: Cooking

This vintage text is ideal for brewers and brewing enthusiasts. It explains the significance of barley, malting and malt in the beer brewing process in a simple format, providing a variety of information including classifications of barley and malts, chemical compositions, moisture content, storage and malt kilns. It answers questions such as, “Why Must Malting Barley Have Capacity to Germinate?” and, “Why Is Barley the Preferred Grain As the Basic Material for Brewing?” and is extensively illustrated with photographs and diagrams throughout. We are republishing this special work in a high quality, affordable edition. It comes complete with a newly written introduction and features reproductions of the original artwork.

Malting and Brewing Science Malt and Sweet Wort

Author: D.E. Briggs
Publisher: Springer Science & Business Media
ISBN: 0412165805
Release Date: 1981-08-31
Genre: Technology & Engineering

These two exceptional volumes, both part of the second edition of a we ll established textbook, explore the biological, biochemical and chemi cal aspects of malting and brewing science. Focusing on the scientific principles behind the selection of raw materials and their processing , these two insightful text include brief descriptions of the equipmen t used.

Barley and Malt

Author: A. H. Cook
Publisher: Elsevier
ISBN: 9781483274232
Release Date: 2013-09-17
Genre: Technology & Engineering

Barley and Malt: Biology, Biochemistry, Technology focuses on the properties, characteristics, production, and malting of barley. The selection first discusses the botany of the barley plant and the science of malting barley production, including description of the barley plant, malting quality, and conditions influencing the yield and quality of malting barley. The text also takes a look at the breeding and identification of barley varieties. The publication elaborates on the diseases of barley and their control and evaluation of malting barley. Discussions focus on the diseases affecting yield of grain, kernel size and composition, nematodes and insects that damage barley, and evaluation of barley varieties. The book also examines malting technology, nature of malting process, and the structural chemistry of barley and malt. Topics include treatment of barley before malting, germination, changes in the endosperm, polyphenols and phenolic acids, and starch. The selection is a dependable reference for readers interested in the production and malting of barley.

Genetics and Improvement of Barley Malt Quality

Author: Guoping Zhang
Publisher: Springer Science & Business Media
ISBN: 3642012795
Release Date: 2010-07-05
Genre: Science

Genetics and Improvement of Barley Malt Quality presents up-to-date developments in barley production and breeding. The book is divided into nine chapters, including barley production and consumption, germplasm and utilization, chemical composition, protein and protein components, carbohydrates and sugars, starch degrading enzymes, endosperm cell walls and malting quality, genomics and malting quality improvement, and marker-assisted selection for malting quality. The information will be especially useful to barley breeders, malsters, brewers, biochemists, barley quality specialists, molecular geneticists, and biotechnologists. This book may also serve as reference text for post-graduate students and barley researchers. The authors for each chapter are the experts and frontier researchers in the specific areas. Professor Guoping Zhang is a barley breeder and crop physiologist in Department of Agronomy, Zhejiang University of China. Dr. Chengdao Li is a senior molecular geneticist and barley breeder in Department of Agriculture & Food, Western Australia. He is also an adjunct professor in Murdoch University of Australia and Zhejiang University of China.

The British Malting Industry Since 1830

Author: Christine Clark
Publisher: A&C Black
ISBN: 1852851708
Release Date: 1998-01-01
Genre: History

The British Malting Industry since 1830 is the first overall account of malting, dealing with the processes, products and sales, owners and employees, and with the evolution of what in 1830 were almost all small, local businesses. The industry provides a good example of the benefits and limitations, so typical of British industry, of family ownership. The modern malt industry has survived a series of crises and powerful foreign competition to become a significant exporter.


Author: Michael J. Lewis
Publisher: Springer Science & Business Media
ISBN: 9781461507291
Release Date: 2012-12-06
Genre: Technology & Engineering

Brewing is designed for those involved in the malting, brewing, and allied industries who have little or no formal training in brewing science. While some elementary knowledge of chemistry and biology is necessary, the book clearly presents the essentials of brewing science and its relationship to brewing technology. Brewing focuses on the principles and practices most central to an understanding of the brewing process, including preparation of malt, hops, and yeast; the fermentation process; microbiology and contaminants; and finishing, packaging, and flavor. The second edition gives more emphasis to engineering and technological aspects, with the three new chapters on water, engineering and analysis. Brewing, Second Edition, is both a basic text for traditional college, short, and extension courses in brewing science, and a basic reference for anyone in the brewing industry.

Control of Microbial Proliferation on Sorghum During Malting

Author: Mathoto Lydia Lefyedi
ISBN: OCLC:956381364
Release Date: 2013

In many African countries, including South Africa, sorghum is malted for the brewing of traditional beer. In South Africa, most sorghum malting is by traditional outdoor floor malting, whereby the sorghum grain is steeped for about 8 hours, left outdoors to germinate in an uncontrolled environment. These malting conditions (wet grain and more or less ambient temperature) encourage microbial proliferation. Microorganisms may themselves negatively impact on the safety of the malts. Of more concern is the proliferation of fungi which can potentially produce highly poisonous mycotoxins in the sorghum malt. Microbial proliferation can also affect the quality of malt, and thereby resulting in undesirable malts. Therefore there is a need for efficient and safe ways to control microbial growth during sorghum malting. The aim of this research was to determine processes to produce sorghum malt that is free of unwanted yeasts, coliforms, moulds and mycotoxins. The first process investigated involved turning the grains during germination. The second process involved the addition of dilute sodium hydroxide (NaOH)/ caustic soda and calcium hydroxide [(Ca(OH)2]/lime during steeping and the third process was by the use of biological control methods which involved inoculation with microbial starter cultures. The effect of the three processes on the levels of moulds, coliforms, mycotoxins (aflatoxins, fumonisins, deoxynivalenol and zearalenone), cytotoxicity, expressed in terms of their IC50 (Inhibitory concentration resulting in 50% inhibition of the cleavage activity) and quality in terms of diastatic power (DP) of sorghum malt were investigated. Turning the sorghum grains during germination did not affect the microbial load of the malt. The total bacterial counts were at high levels of 107-109 cfu/g, fungi at 104-106 cfu/g and coliforms at 103-105 cfu/g. Turned and unturned grains produced malt which showed contamination by about 8 different mould species. Some of these moulds (Fusarium verticillioides, Phoma sorghina. Aspergillus flavus, Alternaria alternata and Penicillium spp.) are known to produce mycotoxins. Malt samples contained fumonisins, deoxynivalenol and zearalenone at levels of 0.25-2 _g/g, 15-20 and 10-15 _g/kg, respectively. However, they all had very low cytotoxicity (IC50 from 31.2 to 500 mg/kg). Turning had the negative effect of decreasing the DP of the sorghum malt. The reason that turning did not reduce the microbial load is probably due to the fact that the blending of malt as a result of turning ensured that bacteria and moulds were evenly distributed throughout the malt bed. Steeping sorghum grains in 0.2% NaOH reduced the level of microbial contamination in the malt. Coliforms and moulds were reduced from 104 and 105 cfu/g respectively, to levels of 102 cfu/g in the malt that do not pose health hazards. The high pH (10-13) that resulted from the addition of NaOH probably caused the inhibition of coliforms and moulds by distorting their cell membranes, destroying the proton gradient of the bacterium cell and thus leading to their death. Steeping in 0.2% NaOH resulted in malts with no detectable amounts of mycotoxins and no indication of cytotoxicity in the sorghum malt. A further advantage was that the DP of the 0.2% NaOH steeped malts was doubled. The addition of about 107-108 cfu/ml of Saccharomyces spp. and Pediococcus. pentosaceus cultures to steep water reduced moulds in the malt from 104 cfu/g to 102 cfu/g and coliforms from 104 cfu/g to 102 and


Author: D. E. Briggs
Publisher: Springer Science & Business Media
ISBN: 9789400957152
Release Date: 2012-12-06
Genre: Juvenile Nonfiction

This book was written to provide an integrated account of barley, induding its cultivation, nature and uses. An attempt has been made to cut across the unjustified and obstructive divisions between pure science, applied science, technology, botany, biochemistry, agronomy, and so on. Limitations of space preclude the use of more illustrative material or references, or even complete accounts of various topics. However sufficient information is given to enable the reader to understand the general principles and to find his or her way readily into the literature to obtain further information. Emphasis has been placed on general principles rather than details. In becoming familiar with the literature one becomes acquainted with the effects of the cereal or religion, the English language and the development of agriculture and biochemistry. The comparison between 'parallel literatures' is often stimulating also. For example one is forced to conclude that many of the agricultural problems of poor 'seed vigour' would be overcome if seedsmen used the maltsters techniques for breaking dormancy and speeding 'post-harvest maturation'. Barley is the world's fourth most important cereal after wheat, rice, and maize. It is the most widely cultivated, being grown from the equator to 700N (Scandinavia), from the humid regions of Europe and Japan to the Saharan and Asiatic Oases, and from below sea level in Palestine to high up mountains in the Himalayas, E. Africa and S. America. Some where in the world it is being sown or harvested at every time of the year.

Chemistry and Technology of Cereals as Food and Feed

Author: Samuel A. Matz
Publisher: Springer Science & Business Media
ISBN: 0442308302
Release Date: 1991-04-30
Genre: Technology & Engineering

This is a completely revised and updated edition of the comprehensive and widely used survey of cereal technology. The first section describes the botany, classification, structure, composition, nutritional importantance and uses of wheat, corn, oats, rye, sorghum, rice and barley, as well as six other grains. The book also details the latest methods of producing, cleaning, and storing these grains. The second section of the book offers current information on the technological and engineering principles of feed milling, flour milling, baking, malting, brewing, manufacturing breakfast cereals, snack food production, wet milling (starch and oil production from grains), rice processing, and other upgrading procedures applied to cereal grains. This section also explains the value and utilization of by-products and examines many rarely discussed processing methods. In addition, the book provides reviews of current knowledge on the dietary importance of cereal proteins, lipids, fibre, vitamins, minerals, and anti-nutrient factors, as well as the effects of processing methods on these materials.