Malts and Malting (Hardcover) (ISBN-13: 9780412298004)

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.

Author: D. E. Briggs
ISBN-10: 0412298007
ISBN-13: 9780412298004
Publisher: Springer
Language: English
Published: 09/30/1998
Pages: 796
Format: Hardcover
Weight: 2.86lbs
Size: 9.60h x 6.44w x 2.17d