What You Need to Know
The process involves germination, where enzymes break down starches into fermentable sugars, and then drying to stop the germination process. The temperature for soaking is around 15°C to 20°C (59°F to 68°F), with a pH range of 4.5 to 5.5.
Steps
- 1.
Sumerian Beer (Ancient Mesopotamia): Base for fermentable sugars in early beer production
- 2.
Babylonian Barley Bread (Babylon): Enhances sweetness and digestibility of grain
- 3.
Assyrian Porridge (Assyria): Creates malted grain base for nutritious gruel
The Science
Primary Reaction
Enzymatic hydrolysis