Nişastası tam olmayan, hidroloji sırasında ortaya çıkan ve simgesi C12H12O11 olan madde.
Nişastanın ptiyalin ve amilâz enzimleri ile hidrolizi sonucu meydana gelen, iki glikozdan oluşmuş bir disakkarit şeker. Malt şekeri.
İki D-glikoz molekülünün birbirine alfa-1,4 glikozidik bağı ile bağlanması sonucu oluşan, formülü C12H22O11 olan, çimlenmiş arpa ve tahıl nişastasında bulunan, nişastanın pityalin ve amilaz enzimleri ile hidrolizi sonucu meydana gelen bir disakkarit, malt şekeri.
Bira yapmak için çimlendirilip kurutularak hazırlanmış arpa.
Bira üretimi için hububat tanelerinin çimlendirilerek sürgünleri ayrıldıktan sonra kalan kısmının buharla pişirilmiş kısmı.
Barley or other grain, steeped in water and dried in a kiln, thus forcing germination until the saccharine principle has been evolved.
It is used in brewing and in the distillation of whisky.
Relating to, containing, or made with, malt.
To make into malt; as, to malt barley.
Milkshake made with malt powder.
Lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer.
Cereal grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling.
Treat with malt or malt extract; 'malt beer'.
To acquie wealth malt.
IS A GRAIN WHICH HAS BEEN SPROUTED AND DRIED MALT EXTRACT IS SUGARS AND CARBOHYDRATES WHICH HAVE BEEN OBTAINED FROM MALT IN A 'COOKING' PROCESS AND THE REMOVAL OF MOST OR ALL OF THE WATER MALT EXTRACT SYRUP OR DRIED MALT EXTRACT MASH IS THE PROCESS OF MIXING MALT WITH WATER AT VARIOUS TEMPERATURES TO HAVE ENZYME ACTIVITY CONVERT THE CARBOHYDRATE OF THE MALT INTO FERMENTABLE SUGARS.
Grain which has been allowed to sprout, then dried The most common types of malt used in brewing are barley malt, and wheat malt.
Barley or other grain that has been malted.
Grain soaked in water to soften it, induce germination, and activate its enzymes The malt is then used in brewing and distilling.
Grain, usually barley, that has been allowed to sprout, used chiefly in brewing and distilling An alcoholic beverage, such as beer or ale, brewed from malt.
Barley that has been processed for the purpose of converting the insoluble starch to the soluble substances and sugars Three factors determine the quality of malt: 1-its protein content must be as low as possible, 2-its starch content must be as high as possible, 3-its germinative power must be superior.
Barley or other grain which has been soaked with water, allowed to sprout, and then dried Sprouting allows development of the enzymes that bring about starch conversion in the mash.
Primary ingredient in beer brewing that is produced by allowing barley, among other grains, to begin germination before it is kilned, or heated in an oven, to stop the process.
Powder made by germinating, drying, and grinding grains Enzymes are added during the process to partially convert the starch to sugar This creates the sweet-tasting malt used in brewing, distilling, yeast-making, and vinegar.
Cereal, usually barley, wheat or triticale which is partially germinated under controlled heat and humidity then heat treated to form a powder Malt is also available in liquid form, malt extract Malt is rich in maltose, enzymes and flavour and therefore is an excellent ingredient for bread to aid fermentation, volume and flavour top of page.
Grain that is sprouted, dried, and ground into a powder with a mellow, slightly sweet flavor The powder may be used in making beer, vinegar, distilling liquor, and is an additive to many foods.
The process of soaking grain until it sprouts then drying the germinating grain is referred to as 'malting' with the end product known as 'malt' This process is highly controlled, enabling the 'maltster' to create a multitude of different malts each contributing to color, flavor, body, clarity, aroma, etc to the finished beer.
Germinated barley is called 'malt'.
Malted barley, the main ingredient of our beer.
For our purposes, barley that has been allowed to germinate before being roasted The concentrate we use in brewing is made from this malt.
Cereal grain, usually barley, that has undergone a period of germination and drying.
To become malt; also, to make grain into malt.
Cereal grain that is kiln-dried after having been germinated by soaking in water; used especially in brewing and distilling a lager of high alcohol content; by law it is considered too alcoholic to be sold as lager or beer convert into malt convert grain into malt turn into malt, become malt treat with malt or malt extract; 'malt beer'.
Turn into malt, become malt.
Convert grain into malt.
Convert into malt.
Name given to a grain - usually barley, sometimes rye - which has undergone a process of artificial growth This is achieved by steeping in cold water and then allowing to germinate Rapid drying arrests the growth The grain will then be rich is a sugar-type chemical compound on which yeast can feed to produce alcohol The simple name given to malt whisky; a whisky made entirely from malted barley, be it single malt or vatted malt Mash:.
Çoğunlukla bira yapmak için çimlendirilmiş arpa, malt
Arpa veya başka tahıldan malt yapmak, malt veya malt özü ile terbiye etmek
Malt haline gelmek malt liquor malttan mayalanma usulu ile yapılan içki