Search results
Results from the WOW.Com Content Network
Malting. Malting is the process of steeping, germinating and drying grain to convert it into malt. Germination and sprouting involve a number of enzymes to produce the changes from seed to seedling and the malt producer stops this stage of the process when the required enzymes are optimal. Among other things, the enzymes convert starch to ...
Malt. A handful of malted barley, the white sprouts visible. Beer malt varieties from Bamberg, Germany. Malt is any cereal grain that has been made to germinate by soaking in water and then stopped from germinating further by drying with hot air, a process known as "malting". [1][2][3][4] Malted grain is used to make beer, whisky, malted milk ...
That killed the rat that ate the malt That lay in the house that Jack built. This is the maiden all forlorn That milked the cow with the crumpled horn That tossed the dog that worried the cat That killed the rat that ate the malt That lay in the house that Jack built. This is the man all tattered and torn That kissed the maiden all forlorn
Finger millet is a staple grain in many parts of India, especially Karnataka, where it is known as ragi (from Kannada ರಾಗಿ rāgi). It is malted and its grain is ground into flour. There are numerous ways to prepare finger millet, including dosa, idli, and laddu.
A malt house (1880) in Lessines, Belgium. A malt house, malt barn, or maltings, is a building where cereal grain is converted into malt by soaking it in water, allowing it to sprout and then drying it to stop further growth. The malt is used in brewing beer, whisky and in certain foods. The traditional malt house was largely phased out during ...
English Bread and Yeast Cookery. English Bread and Yeast Cookery is an English cookery book by Elizabeth David, first published in 1977. The work consists of a history of bread-making in England, improvements to the process developed in Europe, an examination of the ingredients used and recipes of different types of bread.
English whisky. Scotch whisky (Scottish Gaelic: uisge-beatha na h-Alba; Scots: whisky/whiskie [ˈʍɪski] or whusk (e)y [ˈʍʌski]), [1] often simply called whisky or Scotch, is malt whisky or grain whisky (or a blend of the two) made in Scotland. The first known written mention of Scotch whisky is in the Exchequer Rolls of Scotland of 1494. [2]
An ancient way of modifying starch is malting grain, which humans have done for thousands of years. The plant's own enzymes modify the grain's starches. The effects can be modulated by varying the duration and the ambient conditions of the process. However, malting alone is not a limitless or optimized tool for every desirable end product.