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Full-Text Articles in Plant Sciences
Guide To Floor Malting Of Sorghum And Millets, John R.N. Taylor
Guide To Floor Malting Of Sorghum And Millets, John R.N. Taylor
INTSORMIL Scientific Publications
Malt (dried, sprouted cereal grain) is the major ingredient in most beers and in certain hot and cold beverages. It is also a useful ingredient in some cereal food products such as bread and infant porridges. In terms of nutrients, malt contains mainly complex carbohydrates (starch and dietary fiber), but also protein of reasonable quality and availability, B vitamins and minerals. Malt is a source of hydrolytic enzymes, especially amylases. In brewing, the malt amylases produce the sugars which the yeast ferments to alcohol and carbon dioxide The amylases also increase the sweetness and improve the texture of food products …