Barley malting - modification and biochemistry

[dudybrew]

Could anyone confirm that the details and info is correct?
I've been trying to learn and summarize the modifications and biochemical reactions that occurs in the
malting process but keep finding it a bit difficult.
I thank anyone willing to help.

Steeping
Temperature 15-18º
Moisture levels 40-46%
Biochemical reaction: Induction of germination, embryo and scutellum liberate giberelines to the alleurone, which in turn produces hydrolases to the endosperm, breaking cell walls to B-Glucans(cytolise)
Modification rootlets start growing
Products B-Glucans

Germination
Temperature 15-18º
Moisture levels 40-46%
Biochemical reaction break down of cell starch units in to maltose(amylases); break down of proteins into amino acids(protease); all by the hydrolases
Modification complete break down of endosperm; rootlets and acrospire developed
Products Maltose; Low(peptides and dipeptides) and High(polipeptides) molecular amino acids

Kilning
Temperature 30-180º
Moisture levels 4-8%
Biochemical reaction Stop all enzyme activities
Modification coloring
Products

[spiderwrangler]

First error is that all of your temperatures seem very cold...

Germination should produce very little in the way of maltose from starch, the majority of this will take place in the mash.

Kilning also develops FLAVOR, an important point to remember.

[dudybrew]

good one spiderwrangler... thanks...
so instead of maltose what does the starch changes to? complex sugars? like polisacharides or something like that?
and then in the mash the enzimes re-activate and break it down further to maltose and glucose?

[Quin]

May want to invest in a text book like Kunze if you want to get into the details of malting. Looks like Ch2 covers malting.
https://www.vlb-berlin.org/sites/defaul ... 010-en.pdf
http://www.siebelinstitute.com/products ... egory_id=9

[Cody]

I don't know if any of you have seen this, or if it will even answer your questions, but it was a great presentation.

http://acswebinars.org/bamforth2012

[spiderwrangler]

A large part of the grain will still be in a form of starch, and the enzymes will clip the starch molecules into maltose during the mash.