DETERMINATION OF IMPROVED STEEPING CONDITIONS FOR SORGHUM MALTING

The effect of various steeping conditions (time, temperature and aerat ion) on the quality of sorghum malt for brewing (in terms of diastatic power, free amino nitrogen and hot water extract) was examined. Steep ing time and temperature had a highly significant effect on sorghum ma lt quality. In general, malt quality increased with steeping time (fro m 16-40 h). Malt diastatic power increased with steeping temperature ( up to 30 degrees C) and free amino nitrogen and extract content peaked at a steeping temperature of 25 degrees C. Aeration during steeping a ppeared to enhance the extract and free amino nitrogen content of the finished malt. Sorghum malt quality was found to be directly related t o the sleep-out moisture of the grain. (C) 1997 Academic Press Limited .