Kaffircorn malting and brewing studies. VII. —Changes in the carbohydrates of kaffircorn during malting

The sugars present in the kafficorn grain and malt have been identified: glucose, fructose and sucrose are present in the grain, while the malt contains also maltose and lower maltose oligosaccharides. Data are given for the changes occurring in the content of these sugars and starch during germination of the kaffircorn and drying of the malt at 50°.