Malting

Collier's New Encyclopedia (1921)

a process by which barley wheat, rye, or any other description of . grain is converted into malt MALTOSE. Malt sugar, C12H22O11. A sugar formed from starch by the enzyme produced and diastase. Dextrin is first this is further acted upon by diastase crystalto form maltose. Pure maltose crystallizes from water in the form of line flakes. The commercial product, however, occurs, mixed with more or less dextrin, as a thick syrup, varying in pale color from dark reddish brown to straw yellow. It is prepared from barley, and then by soaking the grain in water it in allowing it to sprout by keeping a moist atmosphere at a carefully regulated temperature. During this process, in the the enzyme diastase is formed grain. When the grain has sprouted sufficiently, which occurs in from nine to twenty-one days, it is dried in a kiln, the higher the temperature of drying The the darker being the malt produced. kept malt is then stirred with water and diaat 60-65° C. in order to bring about static fermentation, by which process the into starch in the grain is converted dextrin and maltose. C12H22O11 + C6H10O5 C6H10O5 + H2O = Water Maltose Dextrin Starch The extract thus produced is clarified carand decolorized by treatment with bons and by other methods, and is then evaporated to the consistency of a thick syrup. It is used in the manufacture and soft drinks, and to an inof candy creasing extent as a table syrup, and domestic purposes as a substitute for for cane sugar.