Malts and Malting (Hardcover, 1998 ed.)

This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and malt-using processes are followed by consideration of the structures, germinative physiology and biochemistry of cereal grains. Particular attention is paid to barley, but the malting of other cereal is described. The successive stages of malting are then considered. Topics covered include the selection and purchase of grain, its evaluation and how it is handled and stored. The types of equipment used by maltsters are described and experimental malting techniques outlined. A section devoted to the production and characteristics of materials that compete with malts, including industrial enzymes, sugar preparations and mash-tun adjuncts. The principles of malt evaluation are explained, and the effect of altering malting conditions summarized. This book should be of direct value to maltsters, brewers, distillers, foodstuff manufacturers and other malt users as well as being of more general interest to food scientists and technologists in academic research institutions.

General

Imprint:	Chapman and Hall
Country of origin:	United Kingdom
Release date:	September 1998
First published:	1998
Authors:	D.E. Briggs
Dimensions:	234 x 156 x 61mm (L x W x T)
Format:	Hardcover
Pages:	796
Edition:	1998 ed.
ISBN-13:	978-0-412-29800-4
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > Brewing technology Promotions
LSN:	0-412-29800-7
Barcode:	9780412298004

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