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Malts and Malting
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Bibliographic Detail
Publisher Chapman & Hall
Publication date November 1, 1997
Pages 400
Binding Hardcover
Book category Adult Non-Fiction
ISBN-13 9780412298004
ISBN-10 0412298007
Dimensions 1.50 by 6.25 by 9 in.
Weight 2.60 lbs.
Original list price $229.00
Other format details sci/tech
Summaries and Reviews
Amazon.com description: Product Description: This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and malt-using processes are followed by consideration of the structures, germinative physiology and biochemistry of cereal grains. Particular attention is paid to barley, but the malting of other cereal is described. The successive stages of malting are then considered. Topics covered include the selection and purchase of grain, its evaluation and how it is handled and stored. The types of equipment used by maltsters are described and experimental malting techniques outlined. A section devoted to the production and characteristics of materials that compete with malts, including industrial enzymes, sugar preparations and mash-tun adjuncts. The principles of malt evaluation are explained, and the effect of altering malting conditions summarized. This book should be of direct value to maltsters, brewers, distillers, foodstuff manufacturers and other malt users as well as being of more general interest to food scientists and technologists in academic research institutions.

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Hardcover
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from Chapman & Hall (November 1, 1997)
9780412298004 | details & prices | 400 pages | 6.25 × 9.00 × 1.50 in. | 2.60 lbs | List price $229.00
About: This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated.

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