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is inaccurate. The conditions on the malthouse floor are warm and humid and the grain would continue to grow, spoiling the product. At this stage the malt is transferred to a kiln, or a heated floor, or (depending on the process) some other vessels and dried, toasted, or roasted to halt the growth
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which results in the 'insoluble' starches being converted to 'soluble' form. The germination also produces diastatic enzymes (esp. in the case of barley, and less so in malted wheat and other cereal grains) which can break down the complex, long chain carbohydrates (starches) into simple
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After reading this article about matlings, i.e. malthouses, I was struck by the assertion:
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carbohydrates: sugars. However, this breakdown known in the brewing process as
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My understaing of the process is that during malting the grain undergoes
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Accuracy of mating process as described in this article
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911:Malt house
866:Also, the
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211:disclaimer
197:Malt house
25:Malt house
1123:this tool
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231:malt tax
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27:article.
1043:my edit
1021::Online
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853:mashing
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792:WP refs
780:scholar
741:on the
701:Brewery
410:history
383:on the
270:C-class
203:in the
154:WP refs
142:scholar
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703:, and
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276:scale.
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807:JSTOR
768:books
557:Apple
539:Sugar
509:Sushi
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489:Curry
485:Bread
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415:watch
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887:talk
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565:Fish
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