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MALTING OF CEREALS
Malting is a controlled germination process, which activates the enzymes of the resting grain resulting in the conversion of cereal proteins and other macromolecules. Generally barley is the grain used in the production of malt. Other grains used in the preparation of malt include wheat, jowar and ragi.
The process of malting of cereal grain consists of the following steps :
a. Selection of grain and cleaning.
b. Steeping in cold water for 36 hours with 2 to 3 changes in water.
c. Germination : The grains are spread on wire mesh trays and kept for 3 days. Water is sprinkled over each of these trays. Amylases and proteases are formed.
d. Kilning : The germinated grains are dried at slow rate on kilns. The amylases act on starch hydrolysing it to dextrin and proteases act on protein hydrolysing them to peptones.
e. Amylase Rich Food (ARF) is germinated cereal flours which are extremely rich in the enzyme alpha - amylase. ARF are excellent weaning foods because they reduce the bulk of weaning foods and are energy dense.
Malt is used in pharmaceutical preparations, breakfast
cereals, malted milk confectionaries, infant foods, bakery products, candies
and in brewing.
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