International Sorghum and Millet Collaborative Research Support Program (INTSORMIL CRSP)
Date of this Version
12-2010
Document Type
Presentation
Citation
Presented at the Sorghum Food Enterprise and Technology Development in Southern Africa Workshop, in Lusaka, Zambia, December 6-9, 2010.
Abstract
What is malting? It is limited germination of cereal grains in moist air under controlled conditions.
Why malt sorghum products?
Sorghum malt for home brewing
For brewing opaque beer, lager and stout
For “brewing” malt (malta) type non-alcoholic beverages
To produce malt extract for hot malted beverages,cereal and confectionery flavoring and coloring
For breakfast cereals
For “power flour”–enzyme active flour to “thin” infant porridges
Also explains the science of malting, and the importance of using high-quality grain.
COinS
Comments
Copyright 2010, the author. Used by permission.