Malting Grains

Diastase or amylase is formed when malt is produced by the germination of barley grains. Malt is therefore a good source of the enzyme. Diastase is also secreted by the salivary glands (when it is known as ptyalin), and also by the pancreas. Its function is to hydrolysef starch to a mixture of maltose and dextrin ... 

They tested hydrolysates derived from brewer s grains, malt, and haemoglobin all formed antioxidative MRPs. Compared with the MRP from glucose and histidine, higher concentrations were required to achieve an equal effect however, conditions of hydrolysis and reaction with glucose had not been optimised. 

Chillproofing of Beer. In chillproofing of beer, proteolytic enzymes, primarily papain, are used to hydrolyze the proteins in beer contributed by the grain, malt, and yeast. The process must be controlled so that the polypeptides produced are no longer able to form an insoluble precipitate... 

The product of the mashing stage, called a wort, consists of varying proportions of maltose and glucose, flavor constituents from the malt, plus dextrins (incompletely hydrolyzed starches of 30-100 glucose units), and undissolved fragments of grain, malt, and husks (Table 16.3). 

The hot wort is first lautered, a coarse filtration step, by passing it into a vessel with a perforated false bottom (lauter tun), which retains any undissolved grain, malt, and husk fragments. Filtered wort is then boiled for a period of 2-3 hr, hops being added after the first hour, usually in several small portions. Hops, which consist of the bracteole or cone of a vine Humulus lupulus provide the characteristic bitter flavor component of a beer. These are contributed by several humulones and related compounds [11, 12] (Eq. 16.7), which are extracted from the hops during this boiling step. 

Materials All malt Malt and grain Malt and grain Malt and grain Malt and grain... 

Feeding Stuffs.—Among the principal artificially prepared feeding stuffs for cattle and sheep may be mentioned cotton cake and meal, which are very rich in albuminoids, as are also cake and meal from the groundnut and Chinese soya bean, and linseed and rape cake, prepared from the marc or refuse from crushing for oil. Other industries provide food material, such as brewers grains, malt dust and yeast, and beet sugar fibrous wastes. 

Malt extract Germinated grain Malt extract Water ... 

For most of human history, acetic acid, in the form of vinegar, has been made by acetic acid bacteria of the genus Acetobacter. Given sufficient oxygen, these bacteria can produce vinegar from a variety of alcoholic foodstuffs. Commonly used feeds include apple cider, wine, and fermented grain, malt, rice, or potato mashes. The overall chemical reaction facilitated by these bacteria is ... 

World and U.S. Production of Cereal Grains Production of Beverages, Foods, and Feeds from Grains Malting (Sprouting)... 

Liqueur or Cordial—Made from mixtures of grains malt, and/or sugar. 

NUTRITIVE VALUES OF MALT PRODUCTS. Table M-4 compares the nutrient content of the original barley grain, malt, and two of the products derived from it. 

Grain Malt Grain Malt Grain Malt... 

Describe the role of gibberellic acid in grain malting or germination. 

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