Malts and Malting (1998) (1ST ed.)

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 ... This item is Not Returnable Additional Information BISAC Categories: - Technology & Engineering | Food Science | General - Cooking | Beverages | Alcoholic - Beer LC Subjects: -Malt -Malt industry OCLC Number: OCLC#38293437 Dewey: 663.3 LC Call Number: TX341-641 LCCN: 97073406 Features: Bibliography , Illustrated , Index Physical Info: 5.51 cms H x 24.38 cms L x 16.36 cms W (1.3 kgs) 796 pages Carton Quantity: 10 Number of Units in Package: 1 Descriptions, Reviews, Etc. Table of Contents: Abbreviations. An Introduction to Malts and Their Uses. Grains and Pulses. Grain Physiology. The Biochemistry of Malting. The Principles of Mashing. The Selection and Purchase of Grain. Grain in Store. Handling and Storing Grains and Malts. Malting Technology. Energy Used in Malting. Experimental Malting. Competitors for Malt. Malt Analysis. Malting Conditions and Their Influences in Malting. Types of Malt. Appendix. References. Index Marc Notes: Includes bibliographical references (p. [753]-778) and index.