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THE DEVELOPMENT OF LIQUID MALT *
Author(s) -
Griffin O. T.,
Collier J. A.,
Shields P. D.
Publication year - 1968
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.2050-0416.1968.tb03109.x
Subject(s) - flavour , food science , evaporation , modified starch , chemistry , starch , mathematics , physics , thermodynamics
The preservation of green malt by hot air drying is the most usual form of kilning. This not only ensures biological stability but also allows some flavour adjustment both by the evaporation of “green” flavours and the development of “biscuit” flavour on curing. A survey is now made of the development of a process of liquid kilning, in which starch conversion and extraction follows modification and precedes evaporative preservation and “green” flavour removal.