Malting, changes during

When malt is added to the warm mixture of starch and water, the conversion of the starch into maltose rapidly takes place. In about an hour, when this change is complete, the solution is cooled and diluted, and yeast is added. Fermentation takes place best in a solution containing about 10 per cent of sugar, and when the temperature is kept between 20° and 25°. During the fermentation carbon dioxide is given off. The change which takes place when maltose is converted into alcohol is essentially that represented by the equation,... 

Wilhehnson, A., Laitila, A., Heikkila, 1., Rasanen, J., Kotaviita, E., OIkku, J., et al. (2003). Changes in gas atmosphere during industrial scale malting. In Proc congr Eur brew com Dublin (Vol. 29) (pp. 226-233). Niinberg, Germany Fachverlag bans Carl. 

During malting, the barley loses between 5% and 10% of its dry matter. The moisture, malting temperature, and time usually increase dry matter losses. The main chemical changes that barley suffers during malting are reduction in the assayable... 

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