Malt - what kind of product is it? The answer to this question you will learn from the materials of the article.
Malt is a product that is obtained fromgerminated cereal seeds, mainly barley. As you know, this ingredient is the basis of the whole brewing industry. If barley malt is not grown, then there will be no foamy drink. What is the reason for this? The fact is that during the germination of this cereal culture, a diastase enzyme is formed in it, which, in fact, turns starch into malt sugar, that is, maltose. Under the action of the substance presented, the congestion is saccharified, and then it becomes a must. In turn, it is fermented and becomes a young beer.
What you need to do to get maltbarley? The process of production of this product involves two stages: soaking and germination of seeds. These steps are necessary in order to cause chemical reactions in the cereal culture, which contribute to the appearance of the necessary substances responsible for the formation of a tasty foamy drink.
To better understand how malting barley is produced, it is necessary to describe the above stages of its production in more detail.
The purpose of soaking is the swelling of dry grain.At the same time immediately begin the process of chemical changes. This can be seen from the breath of the seeds, which manifests itself in the formation of carbonic acid and diastase.
Thus, in a wooden vat or tank ofStainless steel is poured into water and allowed to stand for 3 days. After this time, in the same container gradually fill the grain and carefully mix everything. After 3 hours, the trash that emerges on the surface and the seeds are removed using noise. After that, excess water is drained, leaving only a layer of liquid 10-15 centimeters above the barley.
In the process of soaking, the grains are cleaned of dirt,as well as from certain substances in the husk, which can give the beverage an unpleasant taste and smell. In this form, the barley malt is kept for about 5 days, until it is fully swollen. This requires regularly changing the dirty water to clean water.
After the soaking process will bethe germination of grain begins, which on average lasts about 7 days. During this process, the barley should be periodically moistened and gently mixed. As a rule, already on the second or third day, the seeds begin to appear on the seeds. After a week of aging, their length often reaches 1.6 times the length of the barley itself.
Freshly malted barley malt can be storednot more than 2-3 days. That is why it is often dried for 17 hours at a temperature of + 45-55 degrees. When properly dried, this product has a light tint.
As mentioned above, malt most oftenUsed in brewing and distilleries. In the latter case, it is used to dissolve and saccharify the starch of other ingredients. As for the first, during the production of the foam drink only malt is used, which is further fermented.
In addition to the productions presented, this product is also used in the extraction process. By the way, barley malt for whiskey is also actively used.
Brewing companies for cooking maltmost often used barley and wheat. As for the distillery, oats, rye and maize are often used. It should also be noted that, depending on whether the raw material is fresh or dried, the malt is green and dry, respectively.
Depending on how the grain is soaked and grown, the malt is divided into different types:
