MALT

Authors

  • CRISTINA LEISE BASTOS MONTEIRO Universidade Federal do Paraná

DOI:

https://doi.org/10.5380/cep.v4i1.15163

Keywords:

CEVADA, MALTE, MALTAÇÃO. BARLEY, MALT, MALTING PROCESS.

Abstract

The transformation of barley into malt requires special pro ceedings and adequate equipments to assure the obtention of a good quality product. It is produced by controled germination conditions of barley, during wich will occur enz i.me actions. The malting process may be discribed in three steps: 1ª soaking; 2ª sprouting and 3ª drying .In sequence the germinated product is grinded, submi ted to water extraction, filtration and finaly spray dryed.

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How to Cite

BASTOS MONTEIRO, C. L. (1986). MALT. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 4(1). https://doi.org/10.5380/cep.v4i1.15163

Issue

Vol. 4 No. 1 (1986)

Section

Artigos

License

Copyright for articles published in this magazine belongs to the author, with first publication rights for the magazine. By virtue of appearing in this public access magazine, the articles are free to use, with their own attributions, in educational and non-commercial applications.