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THE EFFECTS ON MALT OF HIGH TEMPERATURES DURING THE LAST DAY OF GERMINATION
Author(s) -
O'Farrell D. D.,
Baxter E. D.,
Reeves S. G.
Publication year - 1981
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.2050-0416.1981.tb04010.x
Subject(s) - brewing , germination , limiting , food science , chemistry , amylase , endopeptidase , enzyme , horticulture , biology , fermentation , biochemistry , mechanical engineering , engineering
Raising the temperature from 16°C to 40°C on the last day of germination shows no deleterious effects on standard analyses of a malt. Amylolytic activity is not affected by the treatment, so that the malt produced would be suitable for brewing using standard infusion mashes. However, endopeptidase and endo‐β‐glucanase levels are reduced by the 40°C treatment and the low levels of activity of these enzymes may become limiting and cause problems in some cases, for example when brewing with large quantities of adjuncts such as flaked barley.