Method for malting barley and improved malt thus obtained
In malting barley, involving (a) a soaking stage, (b) a germination stage, and (c) a kiln-drying stage, the soaking stage includes an acid soaking sub-stage at a pH after stabilisation of 3.5-4.6, at a ratio between the vol. of soak water and the amt. of barley such that the activity of the grain du...
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| Zusammenfassung: | In malting barley, involving (a) a soaking stage, (b) a germination stage, and (c) a kiln-drying stage, the soaking stage includes an acid soaking sub-stage at a pH after stabilisation of 3.5-4.6, at a ratio between the vol. of soak water and the amt. of barley such that the activity of the grain during germination is not modified. |
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