Enzymes in germinating barley include high levels of alpha amylase, and lower levels of beta amylase and proteases.ģ) Drying (kilning)-Drying on a kiln or roaster halts germination.
Modification refers to the breakdown of complex proteins and carbohydrates which opens up the starch reserves. During germination the barley is modified. This is the beginning of germination.Ģ) Germination- Steeped grain is then moved to a germination compartment where germination continues for four to seven days at controlled temperature, humidity and oxygen levels. This activates the embryo to initiate enzyme development and growth of the rootlets. There are three steps of the malting process:ġ) Steeping- Raw barley is alternately submerged and drained for 40-48 hours in steep tanks until a moisture level of 40% or greater is achieved. Because the raw barley is minimally processed, it is considered “natural”. Malted barley is made when raw barley is naturally processed (malted) using only water, heat and time.
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