Malt, barley

The main by-products from the malting industry are malt sprouts, cleanout material, and small-kernel barley. Malt sprouts are primarily dried malt rootiets, containing 24—26% protein, 2—3% fat, and 12—14% fiber. Since the protein is readily available, malt sprouts are used in various animal feed blends. Occasionally, malt hulls and barley chaff are blended with malt sprouts. The remainder of the cleanout material and small kernel barley is sold as feed. 

Dimethyl sulfoxide occurs widely at levels of <3 ppm. It has been isolated from spearmint oil, com, barley, malt, alfalfa, beets, cabbage, cucumbers, oats, onion, Swiss chard, tomatoes, raspberries, beer, coffee, milk, and tea (5). It is a common constituent of natural waters, and it occurs in seawater in the 2one of light penetration where it may represent a product of algal metaboHsm (6). Its occurrence in rainwater may result from oxidation of atmospheric dimethyl sulfide, which occurs as part of the natural transfer of sulfur of biological origin (7,8). 

Grape and apple juices usually contain all of the trace nutrients required by Saccharomjces for fermentation of sugars to alcohol. Other fmit and diluted honey, as well as barley malt and rice extract, frequendy need additions of nitrogen, phosphoms, and potassium compounds, together with some autolyzed yeast to faciUtate the yeast growth necessary for fermentation. Stimulation oiy4.cetobacter frequendy requires the addition of autolyzed... 

As in the United States, Canadians use com, rye, and barley malt. Their process is essentially the same as the one used by many distiHedes in the United States. Since they have no limitations on distillation proofs, distillers operate their systems for optimum separation and congener concentration. In addition, they are permitted to add blenders or flavoring components up to 9.06% by volume in the final blending after the aging process. 

Whole grains means grains of cereals from which no part has been intentionally removed. The unique taste characteristics and smokey flavor of Scotch is developed from peat used in the whisky production process. The character and amount of peat used in malting the barley have a critical affect on the flavor intensity of the final product. The aroma of the burning peat is absorbed by the barley malt and is carried through the distillation process. 

The grain whiskeys used in Scotch blends are produced using com, rye, and barley malt and are distilled using a continuous multicolumn stiU at 180—186° proof (90—93%). Grain whiskeys are aged in used oak barrels of 190 Hter capacities. The used barrels are often purchased in the United States from bourbon distilleries. 

Gersten-graupen, /.pi. peeled barley, pearl barley, -kom, n. barleycorn, -malz, n. barley malt, -mehl, n. barley flour, -schleim, m. barley water, -schrotbeize, /. barley dressing. -Starke,/, barley starch, -stoff, m. hordein. -wasser, n. barley water, -zucker,... 

Many typical Group D products (e.g., wheat, rice, sugar, plastic pellets, cereals, barley, malt, agglomerated milk powder) have relatively narrow... 

T. B. Frandsen, F. Lok, E. Mirgorodskaya, P. Roepstorff, and B. Svensson, Purification, enzymatic characterisation and nucleotide sequence of a high-isoelectric-point a-glucosidase from barley malt, Plant Physiol., 123 (2000) 275-286. 

Maltose, prepared from starch by treatment with barley malt extract and repeatedly recrystallized from 90 % alcohol, showed the same... 

Wort. Wort is the liquid drained off the mash tun containing maltose, a grain sugar derived from the conversion of starch during the mashing process by the action of the organic enzyme, maltase, found in barley malt. 

Malted milk powder is made by concentrating a mixture of milk and an extract from a mash of ground barley malt and wheat flour to obtain a solid which is ground to powder. It usually contains less than 7.5% milk fat and not more than 3.5% moisture. One pound is considered equivalent to 2.65 lb of fluid milk on the basis of fat content. This difference in equivalents results from the use of milk containing approximately 2.0% fat in making malted milk (Hargrove and Alford, 1974). 

Maltose. Also known as malt sugar, maltose is a product of the fermentation of starches by enzymes or yeast. Barley malt, which is used as an adjunct in brewing, enhances die flavor and color of beer because of its maltose content Maltose also is formed by yeast during breadmaking. Maltose is the most common reducing dlsaccharide, H2O,... 

The fractionation scheme used in the yeast experiments (cf. Figure 10) was also applied to isolate the precursors of HDF in popcorn and dark beer from the corresponding raw materials maize and barley (malt — beer). Contrary to the yeast experiments, the respective... 

Fig. 15. Sequential ordered Bi-Bi enzyme mechanism of UDP-GIc pyrophosphorylase (EC 2.1.1.9) from barley malt [270]...

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