Production of malt from proanthocyanidin-free barley galant.

Delcour, J.A., Van der Beken, R., Moerman, E., Vancraenenbroeck, R. and De Bock, A.

Abstract
Micro, semi-industrial and industrial malting trials have been carried out on Galant (proanthocyanidin-free barley). Germination temperature, steeping degree, steeping time, germination time and treatment with gibberellic acid had effects comparable with those for other barleys. Extracts of 81.1% were obtained on the industrial scale. Analytical results for EBC fine-coarse extract difference, diastatic power, wort colour and apparent attenuation were acceptable. Enzyme activity, except for proteolysis, was low. Filtration times and viscosities of worts from the EBC fine-grind extract were high for malts from all three scales of production. Experience has shown that special care must be taken during kilning as inaccuracies can result in high colours and low values of diastatic power and alpha-amylase.
Keywords : anthocyanin-free barley malting production quality