he activate B-amylaseorproteolytic enzymes release act on the proteins present, to make them soluble. However about 40% of the total protein is made soluble in water. Optimum germination activates a balanced enzyme system and hydrolyzes the starches present.
Kilning:
Kilningordrying at appropriate time and optimum degree of starch modification, stops the germination. The heat catalyses additional reaction, which results in color and flavor development. The germinated maltorgreen malt at this p