Effects of Raised Temperatures During Steeping and Germination on Proteolysis During Malting

Raising the temperature from 16°C to 20°C or 25°C for prolonged periods during steeping or germination reduces HWE and TSN and slows down wort separation in laboratory mashes. When the higher temperatures are applied only during the last steep or the first two days of germination the initial rate of modification is accelerated, as is the development of α-amylase and endopeptidase. After four or five days germination the levels of enzyme activity are substantially lower than in the control malt. However, some barleys give malts with acceptable standard analyses after 4 rather than 5 days of germination.