The metabolism of the germinating barley seed is a complicated physiological process. From the point of view of industrial malting, the syntheses of amylolytic and proteolytic enzymes as well as the degradation of endospermal structures are extremely important. In order to control his process the maltster needs to have a good understanding of these processes as well as of the regulatory mechanisms which control them. When a good malting barley is allowed to germinate under traditional conditions for the time needed, a good malt can be produced without this scientific background. The present day brewing industry, however, has to work with barleys which are not of the traditional malting type and furthermore accelerated processes are an economic necessity. Under these circumstances, the maltster needs all scientific help he can get. Biochemical and physiological research on germination provides him with the tools he needs for process control and optimisation.
|Journal||Journal of the Institute of Brewing|
|Publication status||Published - 1986|
|MoE publication type||A1 Journal article-refereed|