I understand the steps involved in the process of malting - screening, soaking, partial germination, kilning and deculming. It something about the chemistry that i wish to clarify.
May i clarify that what happens in the barley grain endosperm during the malting process is to activate growth of the seedling and to RELEASE the starch trapped in the protein network by breaking the latter down. The amylase present will BEGIN to hydrolyze the starch, but to a lesser extent as kilning will stop this process, lower the moisture content and retain the amylase and released starch. The remaining significant part of hydrolysis (breakdown of amylose and amylopectin into maltose) will be completed at the time of mashing
This makes malting a process that readies the starch in the grain for enzymatic action during mashing
Is the amylase (alpha, beta or both) produced at the time of germination or are they already present in the endosperm? Do any other major changes occur during malting?
I would like my above facts clarified, corrected or changed in terms of my above understanding of facts
Thanks yet again all you experts here
May i clarify that what happens in the barley grain endosperm during the malting process is to activate growth of the seedling and to RELEASE the starch trapped in the protein network by breaking the latter down. The amylase present will BEGIN to hydrolyze the starch, but to a lesser extent as kilning will stop this process, lower the moisture content and retain the amylase and released starch. The remaining significant part of hydrolysis (breakdown of amylose and amylopectin into maltose) will be completed at the time of mashing
This makes malting a process that readies the starch in the grain for enzymatic action during mashing
Is the amylase (alpha, beta or both) produced at the time of germination or are they already present in the endosperm? Do any other major changes occur during malting?
I would like my above facts clarified, corrected or changed in terms of my above understanding of facts
Thanks yet again all you experts here
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