The Infl uence of temperature, steeping degree and time on the cytolytic modi fication properties of malt
The basic aim of malting technology is to cause a formation and activation of
enzymes with the help of a controlled germination which results in changes of the
endosperm of the barley kernel called modification. Endosperm cell walls present a barrier to the movement of hydrolytic enzymes that mobilize endosperm reserves. These have to be degraded before the reserves can be mobilized. A proper control of this degradation is essential for the production of good malt. Preece et al. stated physical condition of the grain constituents is ultimately the dominant factor in modification (4).
Submitted by nick on 17. November 2009 - 23:15
The basic aim of malting technology is to cause a formation and activation of
enzymes with the help of a controlled germination which results in changes of the
endosperm of the barley kernel called modification. Endosperm cell walls present a barrier to the movement of hydrolytic enzymes that mobilize endosperm reserves. These have to be degraded before the reserves can be mobilized. A proper control of this degradation is essential for the production of good malt. Preece et al. stated physical condition of the grain constituents is ultimately the dominant factor in modification (4).
Submitted by nick on 17. November 2009 - 23:15
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