Compositions and methods can be used to reduce the population of microorganisms present during the processing of grains and seeds. More specifically, microorganism levels are reduced in grains and seeds being malted by contacting the grains and seeds with a sanitizing solution that contains a peroxyacid and hydrogen peroxide.

Compositions and methods can be used to reduce the population of microorganisms present during the processing of grains and seeds. More specifically, microorganism levels are reduced in grains and seeds being malted by contacting the grains and seeds with a sanitizing solution that contains a peroxyacid and hydrogen peroxide.

Compositions and methods can be used to reduce the population of microorganisms present during the processing of grain and seeds. More specifically, microorganism levels are reduced in grain and seeds being malted by contacting the grain or seeds with a sanitizing solution that contains a peroxyacid and hydrogen peroxide. This is done shortly before steeping, the first step in malting procedures. Optionally, a sanitizing solution containing a peroxyacid and hydrogen peroxide may also be used at other points in the malting process.

Compositions and methods can be used to reduce the population of microorganisms present during the processing of grain and seeds. More specifically, microorganism levels are reduced in grain and seeds being malted by contacting the grain or seeds with a sanitizing solution that contains a peroxyacid and hydrogen peroxide. This is done shortly before steeping, the first step in malting procedures. Optionally, a sanitizing solution containing a peroxyacid and hydrogen peroxide may also be used at other points in the malting process.

The invention relates to a method for producing pouched smokeless tobacco products for oral use as well as to a pouched smokeless tobacco product obtainable using this method. The method comprises heat-treating an initial tobacco preparation having water content below 20% w/w, providing a smokeless tobacco composition comprising the heat-treated tobacco preparation and enclosing portions of said smokeless tobacco composition in saliva-permeable pouch material.

A malted dehusked barley having the following combination of features is disclosed: a moisture content of not more than 10 wt. %; a colour value of less than 22 EBC; an alpha amylase activity of less than 58 Dextrinizing Units (DU) per gram of dry matter; an extract content of solid adjuncts (C.sub.E) of at least 79% by weight of dry matter; a Klason lignin content (C.sub.L) of less than 1.8% by weight of dry matter; an ash content (C.sub.A) of less than 2.2% by weight of dry matter; wherein 25C.sub.E/(C.sub.L*C.sub.A)160. The malt can be produced by a malting process that (i) comprises the step of at least partial dehusking barley grains prior to malting and (ii) employs a shortened germination period.

A malted dehusked barley having the following combination of features is disclosed: a moisture content of not more than 10 wt. %; a colour value of less than 22 EBC; an alpha amylase activity of less than 58 Dextrinizing Units (DU) per gram of dry matter; an extract content of solid adjuncts (C.sub.E) of at least 79% by weight of dry matter; a Klason lignin content (C.sub.L) of less than 1.8% by weight of dry matter; an ash content (C.sub.A) of less than 2.2% by weight of dry matter; wherein 25C.sub.E/(C.sub.L*C.sub.A)160. The malt can be produced by a malting process that (i) comprises the step of at least partial dehusking barley grains prior to malting and (ii) employs a shortened germination period.

A peeled chit malt having the following combination of features is disclosed: (a) a moisture content of less than 15 wt. %; (b) an alpha-amylase activity of less than 58 Dextrinizing Units (DU) per gram of dry matter; (c) an extract content of solid adjuncts (C.sub.E) of at least 79% by weight of dry matter; and (d) a Klason lignin content (C.sub.L) of less than 1.8% by weight of dry matter; and (e) an ash content (C.sub.A) of less than 2.2% by weight of dry matter, wherein 25C.sub.E/(C.sub.L*C.sub.A)160. The malt can be produced by a malting process that differs from the process that is used to produce ordinary malt in that it employs a shortened germination period of 12 to 72 hours and further in that it employs a peeling step after kilning.

A peeled chit malt having the following combination of features is disclosed: (a) a moisture content of less than 15 wt. %; (b) an alpha-amylase activity of less than 58 Dextrinizing Units (DU) per gram of dry matter; (c) an extract content of solid adjuncts (C.sub.E) of at least 79% by weight of dry matter; and (d) a Klason lignin content (C.sub.L) of less than 1.8% by weight of dry matter; and (e) an ash content (C.sub.A) of less than 2.2% by weight of dry matter, wherein 25C.sub.E/(C.sub.L*C.sub.A)160. The malt can be produced by a malting process that differs from the process that is used to produce ordinary malt in that it employs a shortened germination period of 12 to 72 hours and further in that it employs a peeling step after kilning.

Methods are provided which include steeping and/or spraying a harvested cereal grain, such as barley, wheat, rye, millet, corn (maize), rice, or oats, in or with an aqueous solution including an effective amount of chlorine dioxide to provide a treated cereal grain. The treated cereal grain obtained from chlorine-dioxide steeping and/or spraying generally has a reduced microorganism and/or toxin content, and may be subjected to additional malting processes.