Malts and Malting / Edition 1

by D.E. Briggs

Overview

This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and malt-using processes are followed by consideration of the structures, germinative physiology and biochemistry of cereal grains. Particular attention is paid to barley, but the malting of other cereal is described. The successive stages of malting are then considered. Topics covered include the selection and purchase of grain, its evaluation and how it is handled and stored. The types of equipment used by maltsters are described and experimental malting techniques outlined. A section devoted to the production and characteristics of materials that compete with malts, including industrial enzymes, sugar preparations and mash-tun adjuncts. The principles of malt evaluation are explained, and the effect of altering malting conditions summarized. This book should be of direct value to maltsters, brewers, distillers, foodstuff manufacturers and other malt users as well as being of more general interest to food scientists and technologists in academic research institutions.

Product Details

ISBN-13:	9780412298004
Publisher:	Springer US
Publication date:	09/30/1998
Edition description:	1998
Pages:	796
Product dimensions:	9.40(w) x 6.40(h) x 2.10(d)

Table of Contents

Abbreviations. An Introduction to Malts and Their Uses. Grains and Pulses. Grain Physiology. The Biochemistry of Malting. The Principles of Mashing. The Selection and Purchase of Grain. Grain in Store. Handling and Storing Grains and Malts. Malting Technology. Energy Used in Malting. Experimental Malting. Competitors for Malt. Malt Analysis. Malting Conditions and Their Influences in Malting. Types of Malt. Appendix. References. Index

Editorial Reviews

Briggs (biochemistry, U. of Birmingham) describes how malts are produced and used and examines the structure of barley grains, the physiology of grain germination, and malting biochemistry. To understand malt quality, he describes mashing, grain selection and purchase, handling, cleaning, drying, storage, and malting technologies. He also examines the energy requirements of malting processes, and the production and characteristics of competitors for malt, such as sugars or caramels. Intended for students and practitioners in the malting industries. Distributed by Aspen. Annotation c. by Book News, Inc., Portland, Or.

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