Adding of Malts in Order to Prepare Suitable Raw Material for Baking and Beer Industries

Malting is a complicated method includes soaking, sprouting, drying in controlled conditions of temperature and moisture. Diastatic power decrease significantly when adding barley. The amounts of barley-wheat protein are more than other cereals but the most malting efficiency of cold extracting is related to mixture of barley, triticale, and wheat. The amount of beta Gluconase is more than triticale thus its extraction produces with less viscosity and facilitates its filtering.