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  • Book
  • © 1998

Malts and Malting


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Hardcover Book USD 279.99
Price excludes VAT (USA)

About this book

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.


  • DSI_D012

Bibliographic Information

  • Book Title: Malts and Malting

  • Authors: D.E. Briggs

  • Publisher: Springer New York, NY

  • Copyright Information: Springer-Verlag US 1998

  • Hardcover ISBN: 978-0-412-29800-4Published: 30 September 1998

  • Edition Number: 1

  • Number of Pages: XX, 796

  • Topics: Food Science

Buying options

Hardcover Book USD 279.99
Price excludes VAT (USA)