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The malting process takes one week to steep, germinate, and kiln barley to make malt. Making quality malt is critically important to achieve the desired attributes of the finished beer, and the process is time-intensive and costly. Malt quality is assessed by indicators including β-glucan quantity, α-amylase activity, Free Amino Nitrogen (FAN) content, and overall extract concentration in the finished malt. Here, we report Pulsed Electric Field (PEF) treatment of barley to accelerate malt production. A small-scale trial of 250 g to 1.00 kg barley, was evaluated for germination at two PEF treatment conditions, generically referred to as “low” and “high”, that resulted in increased barley rootlet length during germination of 1.3 mm longer than was observed for the control. Large-scale trials of 1.00 kg–3.00 kg barley, resulted in an increase in germination rate and a decrease of β-glucan concentration in the PEF treated barley. Micromalted barley using PEF parameters of 1.0 kV/cm and 15.0 kJ/kg displayed a reduction in β-glucan concentration by 38%, and increase in malt extract by 1.5%, FAN by 6.2%, and α-amylase by 8.4%, supporting the hypothesis that PEF treated barley generates more and better malt, leading to greater efficiency in the beer making process.

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Creative Commons Attribution-NonCommercial 4.0 International License
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License

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