PROCESS FOR THE PREPARATION OF MALTED CEREALS

摘要

Process for the preparation of malted cereals, wherein the moistening step includes one or more stages until the material has a moisture content between 20 and 60% by weight, wherein after germination, the moistened cereals are preferably kilned by increasing the temperature to values between 40 and 150 ~C until the material has a moisture content between 2 and 15% by weight, and wherein one or more microbial cultures selected from the group comprising one or more bacteria and/or one or more fungi, including moulds and yeasts, are added in one or more times either before or during the malting process of said cereals, and wherein at least one said microbial culture is inoculated by means of activated spores. Said activated spores are significantly more swollen than the dormant size, more particularly the size of the spores is increased by a factor preferably between 1.2 and 10 over the dormant sizeand/or having one or more germ tubes per spores.