Abstract
Gibberellic acid added to the first steep water or during the initial germination period accelerates malting by the resteeping process. Acceleration of the early stages is also possible by controlled use of multiple steeping techniques which, in conjunction with resteeping carried out either at 18° C. or at 40° C, enable green malt ready for the kiln to be made in 6 days from first wetting and with low malting loss. Gibberellic acid added at an early stage in these multiple steeping operations reduces this time from 6 to 4 1/2 days.
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