The effect of malting process on some physicochemical properties of cereal grains

Malting is a process whereby cereal grains, such as barley or wheat, are allowed to germinate and then are dried and kilned. This process results in several changes to the physicochemical properties of the grains. Here are some of the effects of malting on cereal grains:

1. Enzyme production: During the malting process, enzymes are produced that are essential for the conversion of starches in the grain into sugars. These enzymes include amylase and protease.
2. Breakdown of complex carbohydrates: The enzymes produced during malting also break down complex carbohydrates like starch into simpler sugars, which can be used by yeast during fermentation to produce alcohol and carbon dioxide.
3. Reduction in phytic acid: Phytic acid is an antinutrient found in cereal grains that can bind to minerals like calcium, zinc, and iron, reducing their bioavailability. Malting can reduce the amount of phytic acid in grains, making these minerals more available for absorption.
4. Increase in soluble fiber: The malting process increases the solubility of fiber in the grain, making it easier to digest and absorb.
5. Modification of color and flavor: The drying and kilning stages of malting result in changes to the color and flavor of the grains. For example, malted barley has a nutty, slightly sweet flavor that is prized by brewers and bakers.
6. Alteration of protein structure: Malting can also alter the protein structure of grains, resulting in increased solubility and improved functionality in products like bread and beer.

In summary, the malting process can have a significant impact on the physicochemical properties of cereal grains, including enzyme production, carbohydrate breakdown, phytic acid reduction, increase in soluble fiber, modification of color and flavor, and alteration of protein structure.