Department of Biochemistry, Punjab Agricultural University, Ludhiana, Punjab, India.
J Food Sci. 2021 Aug;86(8):3322-3340. doi: 10.1111/1750-3841.15858. Epub 2021 Jul 19.
Malting is the process of preparing barley for brewing through partial germination followed by drying. This process softens the grain cell wall and stimulates the production of diastatic enzymes, which convert starch into malt extract. The suitability of a barley grain for malt production depends upon a large number of quality parameters that are crucial for the identification and release of high-quality malt varieties. Maintaining tight control of these quality attributes is essential to ensure high processing efficiency and final product quality in brewery and malt house. Therefore, we have summarized the basic malting process and various physiological and biochemical quality parameters that are desirable for better malt quality. This study may provide an understanding of the process, problems faced, and opportunities to maltsters and researchers to improve the malt efficiency by altering the malting process or malt varieties.
糖化是通过部分发芽然后干燥来准备酿造用大麦的过程。这个过程软化了谷粒细胞壁并刺激了糖化酶的产生，糖化酶将淀粉转化为麦芽提取物。大麦粒是否适合麦芽生产取决于许多质量参数，这些参数对于鉴定和释放高质量的麦芽品种至关重要。保持对这些质量特性的严格控制对于确保啤酒厂和麦芽厂的高加工效率和最终产品质量至关重要。因此，我们总结了基本的糖化过程和各种生理生化质量参数，这些参数对于更好的麦芽质量是理想的。本研究可以为麦芽制造者和研究人员提供有关该过程、所面临的问题以及通过改变糖化过程或麦芽品种来提高麦芽效率的机会的了解。
