Cereal Chem. 70:440-442   |  VIEW ARTICLE

Effects of Malting Conditions on Quality Characteristics of Malt and Roasted Malt Extract.

K. O. Kim, M. K. Kim, Y. Y. Kang, and Y. C. Lee. Copyright 1993 by the American Association of Cereal Chemists, Inc. 

The effects of malting conditions (germination period and drying temperature) on the proximate composition of barley malt and on the sensory quality of roasted malt extracts were examined. Response surface methodology was used to find optimum malting conditions based on sensory quality. Proximate composition of malt was affected by malting conditions. Germinating barley for four days and drying at 77 C were found to be the optimum malting conditions for high sensory quality roasted malt extract.