Method for improving the properties of malted cereals

Details Method for improving the properties of malted cereals Method for improving the properties of malted cereals

C - Chemistry, Metallurgy

12

C

C12C 1/18 (2006.01) A23L 1/186 (2006.01) C12C 1/00 (2006.01)

Patent

CA 2164104

The properties of malted cereals can be improved by a process wherein starter cultures are added to the cereals prior to or during malting of said cereals. Such starter cultures may comprise moulds, yeasts and bacteria. Cereals to which the starter cultures may be added comprise wheat, barley, rye, rice, corn and sorghum. The malted cereals according to the invention may be used in the brewing, distilling and bakery industry.

Les caractéristiques de céréales maltées peuvent être améliorées par un procédé consistant à ajouter des cultures starter aux céréales avant ou au cours du maltage des céréales. De telles cultures peuvent comprendre des moisissures, des levures et des bactéries. Les céréales auxquelles ces cultures starter peuvent être ajoutées comprennent le blé, l'orge, le seigle, le riz, le maïs et le sorgho. Les céréales maltées selon l'invention peuvent être utilisées dans l'industrie brassicole, la distillerie d'alcool et la fabrication du pain.

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