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Malts and Malting by D.E. Briggs (English) Hardcover Book

thelilroach
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US $150.00
Approximately£112.79
Condition:
Like New
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Located in: Reno, Nevada, United States
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eBay item number:116366826983
Last updated on 09 Apr, 2025 05:14:14 BSTView all revisionsView all revisions

Item specifics

Condition
Like New: A book that has been read, but looks new. The book cover has no visible wear, and the dust ...
Book Title
Malts and Malting
ISBN-13
9780412298004
ISBN
9780412298004

About this product

Product Identifiers

Publisher
Springer
ISBN-10
0412298007
ISBN-13
9780412298004
eBay Product ID (ePID)
1009645

Product Key Features

Number of Pages
Xx, 796 Pages
Language
English
Publication Name
Malts and Malting
Publication Year
1998
Subject
Food Science
Type
Textbook
Subject Area
Technology & Engineering
Author
D. E. Briggs
Format
Hardcover

Dimensions

Item Weight
102.6 Oz
Item Length
9.2 in
Item Width
6.1 in

Additional Product Features

Intended Audience
Scholarly & Professional
LCCN
97-073406
Dewey Edition
21
Number of Volumes
1 vol.
Illustrated
Yes
Dewey Decimal
663/.3
Table Of Content
Abbreviations. An Introduction to Malts and Their Uses. Grains and Pulses. Grain Physiology. The Biochemistry of Malting. The Principles of Mashing. The Selection and Purchase of Grain. Grain in Store. Handling and Storing Grains and Malts. Malting Technology. Energy Used in Malting. Experimental Malting. Competitors for Malt. Malt Analysis. Malting Conditions and Their Influences in Malting. Types of Malt. Appendix. References. Index
Synopsis
This book gives a comprehensive overview of malts and malt competitors, how they are made and evaluated. Summary-outlines of the malting process and malt-using processes are followed by consideration of the structures, germinative physiology and biochemistry of cereal grains. Particular attention is paid to barley, but the malting of other cereal is described. The successive stages of malting are then considered. Topics covered include the selection and purchase of grain, its evaluation and how it is handled and stored. The types of equipment used by maltsters are described and experimental malting techniques outlined. A section devoted to the production and characteristics of materials that compete with malts, including industrial enzymes, sugar preparations and mash-tun adjuncts. The principles of malt evaluation are explained, and the effect of altering malting conditions summarized. This book should be of direct value to maltsters, brewers, distillers, foodstuff manufacturers and other malt users as well as being of more general interest to food scientists and technologists in academic research institutions.
LC Classification Number
TX341-641

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thelilroach

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