2008•Science and Technology of Food IndustryRequires access
Selection of steeping temperatures and steeping methods in the processing of malting
Wen Ke
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Abstract
The relationship between steeping temperatures and steeping times under the three different steeping methods of immersing 4 non-immersing 4,immersing 6 non-immersing 6 and immersing 4 non-immersing 8 and four different steeping temperature of 15,20,25,30℃ were studied.The result showed that high temperature could reduce steeping time,which was 15℃,the steeping time was 28h in the same steeping methods and same steep-out moistures of 43%,20℃ 24h,25℃ and 30℃ 20h,and both of them had no significance.Immersing 4 non-immersing 8 was better in the same steeping temperature.