Malt

Malt ditanduri gandum séréal sing wis garing ing proses sing dikenal kanthi jeneng " malting ". Gandum kasebut digawe germin kanthi direndhem ing banyu banjur diendhegake maneh saka germinasi kanthi garing kanthi hawa panas. ^[1] ^[2] ^[3] ^[4] Gandum malting ngasilake enzim (α-amylase, β-amylase) sing dibutuhake kanggo ngowahi pati gandum dadi macem-macem jinis gula, kalebu glukosa monosakarida, maltosa disakarida, maltotriose trisakarida, lan gula sing luwih dhuwur sing diarani maltodextrines . Iki uga ngasilake enzim liyane, kayata protease, sing nyuda protein ing gandum dadi bentuk sing bisa digunakake ragi . Titik proses malting dihentikan nyebabake rasio pati - karo enzim lan pati sebagian dikonversi dadi gula sing difermentasi.

Referensi

↑ "How to brew manually by John Palmer". Dibukak ing 6 October 2014.
↑ "Quality Factors for Malting, Brewing and other End-uses". Oregon State University. Dibukak ing 13 April 2007.
↑ "What is malting?". Dibukak ing 6 October 2014.
↑ Kirk-Othmer Food and Feed Technology. New York: Wiley-Interscience. 2007. kc. 116–120. ISBN 978-0-470-17448-7. Dibukak ing 7 July 2010.

[1] "How to brew manually by John Palmer". Dibukak ing 6 October 2014.

[2] "Quality Factors for Malting, Brewing and other End-uses". Oregon State University. Dibukak ing 13 April 2007.

[3] "What is malting?". Dibukak ing 6 October 2014.

[4] Kirk-Othmer Food and Feed Technology. New York: Wiley-Interscience. 2007. kc. 116–120. ISBN 978-0-470-17448-7. Dibukak ing 7 July 2010.

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