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J. R. Fleming, J. A. Johnson, and B. S. Miller. Copyright 1960 by the American Association of Cereal Chemists, Inc. Factors influencing alpha-amylase and protease activities of wheat malted on a laboratory scale were studied. Wheat malts were produced by steeping to 40--46% moisture and germinating at 42 to 68 F. for 1 to 12 days. Germination time was the most important factor influencing enzyme production. The optimum malting conditions appeared to be approximately 42% steep moisture level and 60 F. germination temperature. Kilning temperatures above 110 F. caused loss of both enzymes. Enzyme activities of freshly harvested wheat did not reach their maximum until after 2 months of storage. Storage at low temperatures (40 F.) favored production of greater alpha-amylase and protease activities. |
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