Malt
Maltditandurigandumséréalsing wis garing ing proses sing dikenal kanthi jeneng "malting". Gandum kasebut digawegerminkanthi direndhem ing banyu banjur diendhegake maneh saka germinasi kanthi garing kanthi hawa panas.[1][2][3][4]Gandum malting ngasilakeenzim(α-amylase, β-amylase) sing dibutuhake kanggo ngowahipatigandum dadi macem-macem jinisgula,kalebuglukosamonosakarida,maltosadisakarida,maltotriosetrisakarida, lan gula sing luwih dhuwur sing diaranimaltodextrines.Iki uga ngasilakeenzimliyane, kayataprotease,sing nyudaproteininggandumdadi bentuk sing bisa digunakakeragi.Titik proses malting dihentikan nyebabake rasiopati- karo enzim lan pati sebagian dikonversi dadi gula sing difermentasi.
Referensi[besut|besut sumber]
- ↑"How to brew manuallyby John Palmer ".Dibukak ing6 October2014.
- ↑"Quality Factors for Malting, Brewing and other End-uses".Oregon State University.Dibukak ing13 April2007.
- ↑"What is malting?".Dibukak ing6 October2014.
- ↑Kirk-Othmer Food and Feed Technology.New York: Wiley-Interscience. 2007. kc. 116–120.ISBN978-0-470-17448-7.Dibukak ing7 July2010.