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Malting

  • Gregory H. Miller
Chapter

Abstract

Malting is the controlled germination of barley grain, which serves two important functions. First, enzymes are created during germination to break down starch. Such enzymes are necessary to cleave the starch into fermentable sugars during the mashing process. Second, the starch granules are made more accessible through the breakdown of β-glucans in the cell walls of the endosperm, and through the action of some starch-cleaving enzymes. This process is called ‘modification.’

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© Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Gregory H. Miller
    • 1
  1. 1.University of California, Professor of Chemical EngineeringDavisUSA

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