| 摘要 |
The conventional brewing process for producing a malt beverage which includes the preparation of a mash, the conversion of the mash to wort, the boiling of the wort, cooling of the wort and fermentation, is substantially abbreviated, e.g. by as much as 50% by subjecting malt flour to air classification to produce a fraction having a high starch content which is used in the mash, whereby the mash conversion and wort boiling steps can be combined in a one-kettle operation to yield a fermentable boiled wort. Moreover, the by-product of the air-classification is a high protein malt flour which can be used to make bread.
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