Parameters Affecting the Amount of Soluble Solids Extracted From Malt

Today malt as a sweetener flavoring and coloring can be used in different food products especially baby food malt coffee beverages and confectionary products. In general in rate of soluble solids and malt quality several factors affect such as temperature enzymes and distance of roller mill. The aim of this research was to determine the optimal level of these factors on the amount of solid material extracted from generative malt compared with normal industrial malt in consumption market. In this regard treatments at temperature level 51 75 oC Amiloglocosidaz and Beta – Glucanase enzymes furthermore in intervals of 0.6 0.8 1 mm roller mill. Were under chemical test (Brix PH and iodine test). According to the results Brix and pH while the highest rate in samples processed at a temperature of 72 °C was observedrising temperatures increase the Brix and pH values However changes in consumer glucanase and Amyloglucosidase enzymes statistically significant differences in levels of Brix and pH samples did not show.