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    Sri Rejeki Retna Pertiwi: Food Technology and Nutrition Faculty of Halal Food Science Djuanda University, Bogor Indonesia

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    NABILAHKASOGI
    The document discusses the process of malting, which involves controlled germination and drying of seeds. The goal is to produce high enzyme activity, endosperm modification, and characteristic flavor. The process involves steeping dry barley to hydrate it, then germinating it at controlled temperatures to develop enzymes. Finally, kilning is used to dry the malt while preventing enzyme inactivation. Key enzymes developed include amylases, proteases, and beta-glucanases.

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    Sri Rejeki Retna Pertiwi: Food Technology and Nutrition Faculty of Halal Food Science Djuanda University, Bogor Indonesia

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    NABILAHKASOGI
    27 views12 pages
    The document discusses the process of malting, which involves controlled germination and drying of seeds. The goal is to produce high enzyme activity, endosperm modification, and characteristic flavor. The process involves steeping dry barley to hydrate it, then germinating it at controlled temperatures to develop enzymes. Finally, kilning is used to dry the malt while preventing enzyme inactivation. Key enzymes developed include amylases, proteases, and beta-glucanases.

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    8. Malt-R

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    The document discusses the process of malting, which involves controlled germination and drying of seeds. The goal is to produce high enzyme activity, endosperm modification, and characteristic flavor. The process involves steeping dry barley to hydrate it, then germinating it at controlled temperatures to develop enzymes. Finally, kilning is used to dry the malt while preventing enzyme inactivation. Key enzymes developed include amylases, proteases, and beta-glucanases.

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    © All Rights Reserved
    Download as PPT, PDF, TXT or read online from Scribd
    Flag for inappropriate content
    Download as ppt, pdf, or txt
    27 views12 pages

    Sri Rejeki Retna Pertiwi: Food Technology and Nutrition Faculty of Halal Food Science Djuanda University, Bogor Indonesia

    Uploaded by

    NABILAHKASOGI
    The document discusses the process of malting, which involves controlled germination and drying of seeds. The goal is to produce high enzyme activity, endosperm modification, and characteristic flavor. The process involves steeping dry barley to hydrate it, then germinating it at controlled temperatures to develop enzymes. Finally, kilning is used to dry the malt while preventing enzyme inactivation. Key enzymes developed include amylases, proteases, and beta-glucanases.

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    of 12

    MALTING

    SRI REJEKI RETNA PERTIWI

    FOOD TECHNOLOGY AND NUTRITION


    FACULTY OF HALAL FOOD SCIENCE
    DJUANDA UNIVERSITY, BOGOR INDONESIA
    SRR Pertiwi 2016
    MALTING
     THE CONTROLLED GERMINATION FOLLOWED BY THE
    CONTROLLED DRYING OF A SEED.

     THE GOAL OF MALTING IS TO PRODUCE:


     HIGH ENZYME ACTIVITY
     ENDOSPERM MODIFICATION
     CHARACTERISTIC FLAVOR

     PENGENDALIAN PERKECAMBAHAN DIIKUTI OLEH


    PENGENDALIAN PENGERINGAN DARI BIJI.
     TUJUAN PERKECAMBAHAN ADALAH UNTUK
    MENGHASILKAN: AKTIVITAS ENZIM TINGGI, MODIFIKASI
    ENDOSPERMA , KARAKTETERISTIK TEPUNG

    SRR Pertiwi 2016


    RAW MATERIALS

    SRR Pertiwi 2016


    STEP 1. GRAIN ANALYSIS
    Barley is received from the farm in
    trucks.
    Mycotoxin analysis is performed to
    determine contamination levels.
    Most maltsters will not accept
    barley with > 2 ppm fusarium
    toxins.
    Barley diterima dari peternakan di truk.
    Analisis mikotoksin dilakukan untuk
    menentukan tingkat kontaminasi.
    Kebanyakan maltsters tidak akan
    menerima jelai dengan> 2 ppm racun
    fusarium.

    www.crc.dk/flab/danish.htm
    SRR Pertiwi 2016
    STEP 2. STEEPING
    The dry barley is
    hydrated to 45-46%
    moisture (soak-
    aerate-drain, 2 days).
    Additives to steep
    water: gibberillins,
    calcium hydroxide.
    At 45% moisture, the
    barley has a small
    germ tube extending
    from it.

    SRR Pertiwi 2016


    STEP 3. GERMINATION
    The barley is germinated in
    large aerated bunkers at
    15°C. It is constantly
    agitated to remove heat.
    After 3-5 days, the green
    malt is ready for kilning.
    Enzymes are active at this
    time.

    SRR Pertiwi 2016


    Germination

     Ventilated to remove CO2


     Repeated turning
     4 to 5 days

    Kindly provided by Tom SRR


    Pugh Pertiwi 2016
    and David Ryder of Miller Brewing Company
    GERMINATION PROCESS

    SRR Pertiwi 2016


    MALT

    SRR Pertiwi 2016


    STEP 4. KILNING
    Kilning is a two step process designed to prevent the enzymes
    from being inactivated while providing a dry malt.
    Low temps (50-60°C) are used initially, then higher temps are
    used (80°C).

    SRR Pertiwi 2016


    ENZYMES DEVELOPED DURING
    GERMINATION

    I. Amylases: Produce food for yeast.


    1. – amylase is a random 1-4 cutter.
    a. Cleaves amylose into random pieces and amylopectin
    into dextrins.
    b. Temp opt. 70-75°C
    2. – amylase cleaves off maltose units from
    starch, leaves dextrins. Temp opt 57-67°C.
    3. Glucoamylase – produces glucoses from all
    starch.

    SRR Pertiwi 2016


    II. Proteases:
    a. Provide nutrients for yeast
    b. At 60°C results in high MW peptides
    c. At 45-50°C results in low MW peptides and
    amino acids.
    d. Protein rest in decoction mashing to allow
    proteolysis

    III.β-glucanases
    a. Cleave glucans found in the malt.
    b. Reduces viscosity of wort (pati→ gula).

    SRR Pertiwi 2016

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