Unit 2 - Lesson 2 - Cereal - Malting Process Flashcards
What surrounds barley?
Starch is surrounded by a protein matrix which is then covered by a cell wall
What are the stages of the malting process?
- Steeping - soaking seeds to grow
- Germination - grains grown under controlled conditions
- Kilning - drying green malt for color & flavor
Describe Steeping
To sprout barley
- Submerge in water
- Increases moisture from 12% to 43-46%
- Tricks the grain to grow
- > 30% the kernel will germinate
What is the 1st sign of germination called?
Chit (Coleorhiza) Root Sheath or 1st rootlet appearing at the embryo (proximal end)
When the chit extends and branches is formed?
Seminal Roots or Temporary Roots
What does the Coleorhiza do with in the barley kernel?
Where rootlet forms and provides a protective sheath for it
What is the acrospire?
Is inside the coleorhiza and will become the shoot
When the embryo grows it triggers hormones. What are these called?
Gibberellins which then trigger ⍺-amylase another enzyme
What enzyme does the gibberellins enzyme trigger?
⍺-amylase and enzymes
What are the types of steeping technology?
Stainless steel vessels either
- Conical (Cylindro-conical steep vessel)
- Flat bottomed
What is one of the keys for steeping?
Create ideal conditions for barley to germinate and grow
Must elevate CO2 and heat that comes from respiration of the germination
What are the essential components of a steeping vessel?
- inlet/outlet for barley
Optional feed by gravity to save energy - Rotating giracleur to evenly spread grain on surface floor
- Inlet/Outlet for water
- False bottom or perforated deck to create “plenum chamber” allowing air to be pumped through
- Compressed air tubes/aeration tubes
- CO2 extraction filter
Why is a CO2 respirator important?
Grains could suffocate and die
What is required when barley is submerged in water?
Need aeration so barley does not suffocate (drown)
How does barley react to water submersion?
The seeds ARE NOT sensitive to water, but lack O2
What are dry stands in steeping?
Air rests when the water is drained off and air sucked through the beds to remove CO2 and supply O2 to seeds.
Why malt in the first place?
Need to break down the protein matrix covered by cells walls eg break down cell walls then protein matrix to get to starch
Malting controls this plus adds enzymes
What does a steeping vessel do?
Uses water and air to control barley’s growth
Two types of steeping technology
Flat-bottomed design
Cylindro-Conical
What is a water stand and how often does it happen?
Submerge barley at least one or more
What triggers barleys seeds to sprout?
Not water but lack of O2
When doing stands during steeping how does it work?
6h submerged “wet stand”
maybe 12h “dry stand” after draining water until 43-46% water saturation in the seed
Describe the second step in malting
Germination phase - let the seeds grow by controlling heat and CO2
+ add O2 by “turning the bed” of grain
What happens to barley during germination
- Enzymes start to break down cells
2. Embryo gets this nutrient
What stimulates the aleurone layer which causes what?
Plant hormoned Gibberellins stimulates aleurone layers, which creates the amylase enzymes
Leads to exposing starch
What does starch feel like at the end of germination?
Hard ends are gone so feels pasty
What does pasty starch indicate?
No cell walls left, time to move to kiln - This is now called Green Malt
What is ethyl carbamate?
Carcinogen which can occur in Green Malt barley
How to reduce the risk of Ethyl Carbamate
Select breeding of barley with low levels of EPI-HETERODENDRIN
Ideal conditions for germination?
43-46% moisture
16 -21° C
4 - 6 days in a germination vessel
What is Peated Malt
Smoke produced to carry flavor and aromas
Most common malted cereal in the world?
Barley
Why is Rye suitable for distilling?
No husk
high levels of α- and β-amylase enzymes
What does malting do to wheat?
typically darker, and gives a sweet, luscious flavour
What is the COA
Certificate of Analysis - determines quality of malt
What is Friability?
Indirect indicator of malt modification measuring force required to crush grain
Good moisture levels (CoA)
Moisture <5% safe for storage
Soluble N2 (TSN) & Free Amino N2 (FAN)
Critical for proper fermentation
Good rule of thumb for barley
Higher N2 Barley has the higher enzymes levels and lower starch
What is Good Predicted Spirits Yield (PSY)
Requires soluble extract
& Fermentable material
Diastatic Power
indicates both the α- and β-amylase activity
CoA will be > 75 ˚IoB.
How do you measure Friability?
Frialbilmeter - specific amount of malt placed in a perforated drum subject to pressure from a roller. Give homogeneity test of
