FIELD: food industry.
SUBSTANCE: method of malt production includes peeling barley, determination of barley moisture content, its treatment with physical impact and soaking. Brewing barley is treated with electromagnet field of extremely low frequency range of 3-30 Hz with intensity of 0.15-0.9 mT for 5-60 minutes prior to soaking.
EFFECT: reduced time of sprouting, reduced barley population with microorganisms, increased fermentative activity of prepared malt.
1 dwg, 1 tbl, 28 ex
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