FIELD: food industry.
SUBSTANCE: barley or oat grains are washed out and soaked in water, after which water is removed and grains are couched until appearance of white germs whilst appearance of green ones is not allowed. The malt obtained is fried all over together with germs and ground into flour. According to invention, during couching operation, grains with white germs are periodically separated to prevent them from appearance of green germs.
EFFECT: improved nutritive and taste properties of malt.
13 cl
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