부산대학교 도서관

The chapter examines the characteristics of barley making it suitable for malting and brewing processing. The aim of brewing is to convert cereal starch into alcohol to make beverage. Two processes are involved in brewing: first, the starch is converted to soluble sugars by amylolytic enzymes and then sugars are fermented to alcohol by yeast enzymes. The malting process starts with the steeping of barley in water. The mobilization of tissue, called modification, is the next phase. After germination, the green malt is dried and kilned to arrest germination and stabilize the malt.