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Volume 35, Number 2, 1998, Pages 104-107
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Some Effects of Steeping and Germination Parameters on Grain Hydration and Respiration and Consequent Malt Quality

By N. Cole, L. MacLeod & K. Mitchell

Abstract
The level of grain hydration and the respiration rate of barley must be controlled during the malting process to optimize the quality of the finished malt. Steeping and germination parameters must be used efficiently and effectively to control the malting process to meet customer requirements. The process services during these periods are of vital importance to quality. Several parameters were investigated and related to grain condition and consequent malt quality.
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Sintesis
El nivel de hidratacionde los granos y la rata de respiracion de la cebada tienen que ser control adosdurante el proceso de malteado para optimizar la calidad de la malta productoterminado. Parametros de remoje y germinacion tienen que ser usados efectivamentepara controlar el proceso de malteado para satisfacer los requisitos delcliente. Los servicios del proceso durante estos periodos son de vital importanciapara la calidad. Algunos parametros fueron investigados y relacionados ala condicion de los granos y su consecuente calidad de la malta.