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Malting

Malting. (a) The production of malt (q.v.) by a process of controlled germination (q.v.) of cereals (q.v.), principally barley (q.v.), wheat (q.v.) and triticale (q.v.). (b) The act of adding malt flour (q.v.) to freshly-milled wheat flour (q.v.) to increase its amylolytic enzyme (q.v.) content to the desired level.