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STUDIES IN BARLEY AND MALT XVI. NOVEL MALTING TECHNIQUE INVOLVING RE‐STEEPING *
Author(s) -
Pollock J. R. A.
Publication year - 1960
Publication title -
journal of the institute of brewing
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.523
H-Index - 51
eISSN - 2050-0416
pISSN - 0046-9750
DOI - 10.1002/j.2050-0416.1960.tb01694.x
Subject(s) - steeping , germination , chemistry , respiration , food science , agronomy , horticulture , biology , botany
When barley is allowed to germinate and then immersed in water the root growth and respiration are stimulated, unaffected or inhibited according to the precise conditions for further development subsequently used. Properly controlled, this type of procedure may lead to considerable reduction in malting loss with retention of malt quality.