Malt Flashcards
Two row barley
-Plumper grain
-Higher starch:protein ratio
-More commonly used
Six row barley
-Higher malt enzyme content, more effective saccharification
-Higher protein content
-More husk = better filter bed
Husk
Dry outer shell (cellulose, lignin, amino acids, silica, phenolic material
-Protects embryo inside
-Regulates water & nutrient uptake during malting
Pericarp and testa
Layer below husk
-Most polyphenols located in testa
-Barrier for co2, o2, microorganisms, gibberellic acid
Gibberellic acid
Plant hormone produced by the embryo
-Increases enzymes that break down the compounds to nutrients that feed the barley embryo
Scutellum
“Shield”
-Enables nutrients to move between endosperm & embryo and vise versa
Aleurone Layer
Layer below pericarp & testa
-Responds to gibberellic acid (plant hormone) by secreting enzymes into starchy endosperm
–Breakdown compounds into nutrients, fed to embryo via scutellum
Embryo
Precursor to new barley plant
-Nutrients (lipids, sucrose, proteins) stored here
Starchy Endosperm
Main food storage: starch cells contained in cell walls made up of carbohydrates & proteins
-During malting: enzymes break down starch cell walls & starch into nutrients for the embryo
-Malting controlled so enzymes are available for saccharification & B-Glucan breakdown
- Steeping
All kernels reach ideal moisture for embryo growth:
-wet stand @ 20°
-dry stand to prevent o2 loss
-repeat until 43-46% moisture
- Germination
Grain allowed to grow under controlled conditions
-16-21°, 42-47% moisture
-enzymes released, cell walls & B-Glucans dissolved, proteins broken down
- Kilning
Stops germination
-~50° dries malt
-up to 90° to develop color & flavor
-heat converts SMM (formed during germination) into DMS
Moisture Content
Barley- <18%
Steeping- 43-46%
Germination- 42-47%
Kilning- 3-5%
