Wheat and Other Related Cereals

Steeping in Excess Water Vertical Tanks or Grinders 12-24 hr, IS C, Aeration 

Dressing Cylindrical Screen with Beaters or Pneumatic Deculmer with Air Aspiration j 

Originally, malting was carried out on a small scale. From the seventeenth to the twentieth centuries, floor malting was the preferred method for making larger 

During steeping, the barley kernels absorb water and increase their volume by approximately 25%. The water rapidly penetrates through the hilum and husks. The germs hydrate rapidly, whereas the endosperm hydrates slowly. The absorbed water catalyzes respiration, synthesis of enzymes, and germination it also weakens the grain structure. 

After steeping, the soaked barley kernels germinate under special conditions so as to achieve the desired diastatic activity, cell division, and the development of the rootlets and coleoptiles or acrospires. The process is nsnaUy carried ont on malting beds placed inside special rooms with strict tanperature and relative hnmidity controls. This process lasts 4 to 6 days and is greatly affected by the malting honse temperature. The germination rate is controlled according to the initial moisture. 

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