Studies on effect of malting on physiochemical characteristics of wheat malt and barley malt used for preparation of probiotic beverage

Abstract

Effort have been made to analyse physiochemical properties of Wheat and Barley and development of process technology for Preparation of Sprouted Wheat Malt and sprouted barley Malt. Physicochemical properties of Wheat, Barley. Sprouted Wheat malt and sprouted barley malt were evaluated. Wheat and barley was analysed for physical characteristics viz. Bulk Density, True Density, Angle of Repose and 1000 Kernel weight. The wheat barley sprouted wheat malt and sprouted barley malt was analysed for proximate viz. moisture, ash, protein, carbohydrate, total fibre and fat. These properties are common quality of concern when considering cereals as food ingredients and are related to the microstructure of materials.