A lot should be considered when you plan to open your beer factory like brew tech,beer factory configuration,beer factory cost and price,find a location for beer factory, license and regulation of beer factory. This article column is specially to answer some common question during brewing.
What is the effect of dehydration rate on the quality of malt?
In the early stage of malt drying, the dehydration rate is the main factor to determine the quality of malt. At this stage, the dehydration rate slows down because most of the water discharged is the internal water diffused from the center of malt to the surface. In order to ensure the quality of dry malt, it is necessary to speed up the dehydration speed in the early stage and reduce the moisture content of malt to below 10% as far as possible. If this requirement cannot be met, the quality of malt will be affected as follows.
① It will inactivate a large number of maltase, make the maltase activity low and lead to low saccharifying power, so the saccharifying time is long.
② This kind of vitreous malt not only has low leaching rate, but also affects wort filtration.
③ The formation of more pigment substances can deepen the color of malt. This is because the reaction conditions of melanin like pigment are that the moisture content of wheat grain is higher than 5% and the temperature is higher than 80 ℃
It's only then that a lot of them are formed.
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