Affection of germination and soaking on ph of produced malt from barely

In malt industry, different cereals such as barely, wheat, sorghum, millet and triticale use. Due to special compounds, desirable changes during germination and presence of husk as protective agent of sprout. Barely has priority in comparison with other cereals. In this study, the affection of variety, soaking time, germination on malt extract pH using completely random plan in forms of Factoriell 2x3x3 and two barely lines, 3 levels of soaking time along with 3 levels of germination time. Results revealed that pH of EBYT-88-17 were 1.07% more than line 20. Increase of soaking time led to significantly increase of pH from 6 to 6.12 during 24-48 hr. Maximum of pH were 6.14 which is given after 5 days versus minimum of pH (6.04) which had 1.66% difference during this time.