Effect of temperature and dryer type on physicochemical properties of barley malt (two varieties)

One of the most expensive stages of malting process is kilning. The aims of kilning are limiting biological growth, reduction moisture content and generation of color and flavour. Application of microwave drying because of high processing efficiency and energy can be desirable. In this study two varieties of barley namely Sahra and Dasht, were used to investigate the influence of temperatures (40, 55,70 and 85ºC) and type of dryer on physico-chemical properties of malt such as diastatic power, cold water extract, hot water extract, color and pH were measured. Analysis of variance was performed using SAS software and the means were compared using LSD test at 5% level. Results showed that diastatic power, cold water extract, hot water extract and pH reduced and colour increased. The best temperature to produce enzymatic and non enzymatic malts was 55 and 85ºC respectively. Results of combined hot air (55ºC)-microwave drying showed that with increasing power from 100 to 300W, quality characteristics of malts revealed similar pattern to hot air drying.