Malting of barley

HV167 Fredlund K., E. L. Bergman, L. Rossander-Hulthen, M. Isaksson, A. Almgren, and A. S. Sandberg. Hydro-thermal treatment and malting of barley improved zinc absorption but not calcium absorption in humans. Eur J Clin Nutr 2003 57(12) 1507-1513. 

In addition, they increase the size of many young fruits, expe-cially grapes. Because gibberellins induce the production of the enzyme amylase in barley, they also are commonly used in the malting of barley. 

Table 10-8 Development of a-Amylase During Malting of Barley at 20°C...

Use Agriculture and horticulture, malting of barley with improved enzymatic characteristics. 

USE Plant growth regulator. Promoting growth of plants, esp the growth of seedlings. Food additive in the malting of barley Fed. Reg. 25, 2162 (1960). 

Uses Food additive, enzyme activator in malting of barley, for prod, of fermented malt beverages or distilled spirits... 

Laitila, A., Alakomi, H.-L., Raaska, L., Mattila-Sandhohn, T., Haikara, A. (2002). Antifungal activities of two Lactobacillus plantarum strains against Fusarium moulds in vitro and in malting of barley. Journal of Applied Microbiology, 95(4), 566-576. 

Lopez-Diaz, T, Flannigan, B. (1997). Production of patuhn and cytochalasin E by Aspergillus clavatus during malting of barley and wheat. International Journal of Food Microbiology, 35, 129-136. 

Kilning The final stage in the malting of barley. Kilning reduces the moisture of the green malt to less than 8% and also develops color and flavor. 

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