The Nature of the Malting Process

Pollock, J. R. A.

doi:10.1016/b978-1-4832-2769-6.50012-7

Cited by 39 publications

(13 citation statements)

References 199 publications

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“…Presumably vegetative cells die but spores survive. It is well known that stripping husk from dormant grain or decorticating it (removing the husk and pericarp) with sulphuric acid improves its germination 19,21,109 . This is probably due to improved access of oxygen to the living tissues of the grain.…”

Section: Mgvsfiw (Svqerg] Erh 1epxmrkmentioning

confidence: 99%

Malt Modification - A Century Of Evolving Views

Briggs

2002

Journal of the Institute of Brewing

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This lecture is the 22nd to commemorate Horace Taberrer Brown, a truly remarkable polymath who made important contributions to brewing practice and science and to 'pure' science. The ideas that Brown and his collaborators developed in the 1890s regarding the origins of the enzymes which catalyse the modification of the endosperm of germinating barley and how modification progresses through the grain are summarized, then the stages by which our understanding has been enhanced are noted. The discovery of gibberellins, their use in malting, the role they play in germinating grain, and how this knowledge has suggested ways to make malts with reduced malting losses are outlined. The discrepant reported patterns of modification and true 'average' patterns are described. It is pointed out that abrasion does not work by inducing two-way modification, as originally proposed. This successful process probably depends on improved access of oxygen to the living grain tissues. Microbes on the grain compete with the embryo and aleurone layer for oxygen, to the detriment of germination and modification. Commercially acceptable ways in which the activities of microbes might be reduced (and malting enhanced) are discussed, including the use of plug-rinses at the end of steeps to reduce the microbial population and the quantity of the microbial nutrients which support growth and respiration and are dissolved in the water around the grains. A newly-proposed method for the bulk-selection of malting quality lines from mixed populations of barley is mentioned. Finally, the dangers to the malting and brewing industries in the U.K. of the continuing reduction in scientific research is indicated.

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Section: Mgvsfiw (Svqerg] Erh 1epxmrkmentioning

confidence: 99%

Malt Modification - A Century Of Evolving Views

Briggs

2002

Journal of the Institute of Brewing

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“…Gibberellic acid improved the malting of barley [5]. However, prolonged exposure affected malting [16]. Then, the effect of surfactant together with gibberellic acid (hormone) was studied to improve the malting of dehusked unpolished rice grains.…”

Section: Discussionmentioning

confidence: 99%

“…Then, the effect of surfactant together with gibberellic acid (hormone) was studied to improve the malting of dehusked unpolished rice grains. Penetration of gibberellic acid is accelerated by lightly brushing or abrasing the grain i.e., by creating small faults in the pericarp or testa [16]. In this study, a surfactant was used as an alternative to abrase the grains.…”

Section: Discussionmentioning

confidence: 99%

“…This was added to overcome dormancy of seeds, accelerate malting process [16], increase respiration rate of the embryo [17] and stimulate the rate of hydrolytic enzymes production [4]. The dose of gibberellic acid is critical because at certain concentrations malt may be over modified, its colour may be affected and the sugar/ dextrin and amino acid/ protein ratios may be increased to higher levels [16].…”

Section: Discussionmentioning

confidence: 99%

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Changes in carbohydrates and amylolytic activity during malting of a local variety of rice

Chandrasekar¹,

Arasaratnam

2015

Vingnanam J Sci

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A local variety of paddy, Mottaikaruppan variety was selected for this study. Both paddy and its dehusked unpolished rice grains were steeped and allowed to germinate. Steep liquor analysis revealed that there was an increase in the release of the soluble materials with steeping time. Germination of dehusked unpolished rice (77.7%) was better than paddy (59.6%) on the fifth day. A change in moisture content during germination was almost the same for both paddy and dehusked unpolished rice after 2½ days. Appreciable drop in starch content (from 89.1 to 84.5g/100g dry matter) was observed from the third day. Increase in reducing sugar and total sugar contents were observed during germination. Increase in malt amylase (40.0 to 367.8Ug -1 dry matter) activity was observed from the second to fifth day of germination. Addition of 0.1gL -1 gibberellic acid improved the germination of dehusked unpolished rice by 11.7% at 4th day, while addition of Tween-80 (1.0mL/L) with gibberellic acid decreased the germination.

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“…A wide range of substances applied to grain during germination tests are known to improve germination. [6][7][8][9][10][11][12][13][14][15][16][17][18][19] As far as we know no tests have been made using treatments applied to grain before it is dried (when applications of solutions would be feasible) and, apart from heat-treatments, few treatments have been tested in the 'dry-storage' and 'pre-steep' periods when 'dry' and 'dry or wet' treatments respectively might be used. We have tested the abilities of a variety of treatments to accelerate grain maturation in all of these stages.…”

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confidence: 99%

The Use of Chemical Agents to Overcome Dormancy in Malting Barley*

Doran

Briggs

1993

Journal of the Institute of Brewing

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Treatments were applied to dormant grains pre-drying, during dry storage and in the immediate prosteep period. The effects on rates of recovery from dormancy were assessed. Only applications of sulphuric acid and gibbereiiic acid in the pre-drying period subsequently enhanced germination. No treatments applied during dry storage were beneficial. It appeared that oxygen was not needed during storage for grain maturation. Atmospheres of carbon dioxide applied during warm storage reduced subsequent germination but this gas was without effect on grain stored at ambient temperatures. Steeping grains in dilute solutions of mineral acids and some sulphur containing compounds improved their germinability.

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The Nature of the Malting Process

Cited by 39 publications

References 199 publications

Malt Modification - A Century Of Evolving Views

Malt Modification - A Century Of Evolving Views

Changes in carbohydrates and amylolytic activity during malting of a local variety of rice

The Use of Chemical Agents to Overcome Dormancy in Malting Barley*

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