Malt An Kilned Amma Ba Gasa Ba
Malts shine tushen dukkanin kayan da aka shuka. An yi su ne lokacin da aka ba hatsi na hatsi (yawanci sha'ir) don su yi girma da kuma girma ga 'yan kwanaki. Sai suka yi tsanani don dakatar da ci gaban girma da kuma canza wasu sitaci ciki cikin sukari.
Hanyar da ake yi da hatsi yana da mummunan bambanci a cikin halayen malt. A mafi yawancin, sha'ir iri ɗaya ne (ko da yake akwai bambanci mai tsayayya a tsakanin sha'ir guda biyu da sha'ir din sha shida ).
Hanyar ainihin malts kasancewa daga juna shine tsawon lokaci, yadda zazzabi, da kuma yadda za su cike da zafi bayan yaduwa.
Wani nau'in malts iri daya, wanda ake kira lu'ulu'u ko caramel, suna da zafi ga yanayin zafi lokacin da suke cike da rigar, suna canza dukkan sitaci cikin sukari da kuma kawar da buƙatar haɗuwa.
Game da Kilned Malts
Kwayoyin mallaka sune magungunan malt, kuma suna mai tsanani a hanya dabam dabam. Maimakon ƙone su da ruwa don canza sugars a ciki, suna mai tsanani tare da niyya na bushewa da su. Wasu sun bushe a ƙananan zafin jiki (wani lokacin lokacin da ya kai 100 F) kuma wasu a yanayin zafi mafi girma (har zuwa 220 F). Wannan ya kawar da mafi yawan ruwan da aka lalata daga tsarin germination, yawanci yakan kawo hatsi har zuwa 3% zuwa 5% danshi.
Me yasa yaduwar yanayin zafi mai yawa? Kusan duk wani ma'auni na ƙarfin diastatic da dandano. Abincin barke yana dauke da enzymes diastatic, waɗanda aka yi amfani da su a cikin fasalin daɗaɗɗa cikin sukari.
Abin da ake buƙatar ku don yin aiki, wanda shine dalilin da ya sa ba za a iya bautar da wasu ƙwayoyi masu sana'a - za a hallaka enzymes diastatic ta babban zafin jiki. Koda ƙananan zafin jiki wanda aka yi amfani da malt, ƙarfin wutar lantarki da zai samu.
Wannan shine dalilin da ya sa aka yi amfani da bushewa da yawa tare da bushewa a ƙananan zafin jiki wanda akalla wasu idan ba dukkanin enzymes diastatic ba.
Wannan yana nufin cewa malt zai iya canza kansa sitaci zuwa sukari a lokacin mashing tsarin kuma dole ne, a gaskiya, a mashed don yi hira ya faru.
Tare da wannan zafi mai zafi wanda ke kashe enzymes, duk da haka, ya zo da wani dandano mai ban sha'awa wanda ya fito fili a cikin sha'ir. Wadannan dadin dandano na iya zama dadi ko gurasa ko dai irin wannan dandano mai "malty". Mafi girman yawan zafin jiki wanda kake yi wa hatsi, da karin bayani shine dandano zasu zama
Daban-daban iri na Malt
Ba ka so ka juya wadannan dandano kawai don kare kanka da enzymes diastatic, amma kana buƙatar su. Abin da ya sa abin girke- giya na kira ga nau'o'in malt. Wadannan mummunan malts wanda har yanzu suna da dukkan ikon su na yaudarar su ana kiransu malts. Bã su da ɗanɗanar ƙanshi na nasu (ko da yake suna da wasu), amma suna da ikon canza dukkan sitaci zuwa sukari a yayin da ake yin mashi. Saboda haka, lissafin hatsi (jerin kayan girke-girke na nau'in malts da ake buƙata) yawanci mafi yawa shine ƙananan malts, tare da ƙananan ƙwayoyin wasu. Wannan shi ne saboda sauran malts kawai ba su da ikon diastatic don canza nauyin kansu, kuma suna buƙatar malts na mallaka don taimaka musu tare.
Wani adadin iri iri kuma yana fitowa daga wurare na iska ko adadin iska wanda aka yarda ya matsa kusa da hatsi yayin da suke bushe. A wasu lokutan ana ba hatsi mai yawa na samun iska yayin da aka kera hatsi, yana sauke shi da sauri, yayin da wani lokacin ana ba da izinin samun iska kaɗan kuma an yarda ya bushe da hankali sosai.
Tsakanin zafi da kuma iska, akwai matsala mai yawa tsakanin irin nau'ukan malts. Ga wasu daga cikin shahararren salon.
Kuskuren mallaka
Maƙarƙashiya malt abu ne mai mahimmanci. Yana da zafi a mafi yawan zafin jiki na dukan malts, yawanci tsakanin 100 F da 120 F na tsawon 24 hours. Wannan tsari mai sauƙi da jinkirin ya rushe kernels na sha'ir ba tare da yin hadaya da kowane nau'in enzymes diastatic ba. Saboda haka, mummunan malt (wanda ake kira kodadde ale malt) yana da mummunan shahararren malt kuma an kira shi a cikin wasu girke-girke.
Daga dukan malts na mallaka, yana ba da launi kadan, yawanci ana zanawa tsakanin 3 da 5.5 akan layin Lovibund, wanda yayi la'akari da launin malt.
Vienna malt
Vienna malt wani abu ne wanda aka kera a ƙananan ƙananan zafin jiki, ko da yake yana iya zama mai tsanani har zuwa 160 F. Duk da zafi, yawanci yana riƙe da isasshen ƙarfin ikonsa na tuba don ya canza kayan kansa a lokacin mashing. Duk da haka, ana kiran shi a cikin ƙananan kuɗi tare da babban adadi mai yawa na malts mallaka (tare da ƙananan 'yan 100% Vienna). An san shi da gishiri ko gishiri kamar dandano da launin ruwan launi mai ban sha'awa (kimanin 10 Lovibund) cewa yana nuna akan giya.
Munich malt
Munich malt an rufe shi a wani yanayi mai girma (tsakanin 195 F da 220 F). Har ila yau yana da isasshen ƙarfin diastatic ya canza kansa, amma ba shi da wani abu da za a iya amfani da shi kuma baza'a iya amfani dashi a matsayin malt bashi ba. Yana da mai dadi, gishiri mai cin abinci kuma yana ba da launi amber mai kyau a wani wuri tsakanin 10 da 20 Lovibund.
Malt maras kyau
An kashe malt anomatic a cikin irin wannan zafin jiki zuwa Munich malt. Yana da kyau sosai kuma yana ba da giya a malty, kusan syrupy dandano da ƙanshi. Yana da wasu ikon ƙwaƙwalwar ƙwaƙwalwa kuma yawanci yakan iya canza kanta, amma baza'a iya amfani dashi azaman malt mallaka ba. Ko da ba tare da enzymes ba, yawanci yakan sa kasa da kashi 10% na lissafin hatsi saboda tsananin dandano da launi.