The present disclosure provides methods for treating one or more grains in an ethanol plant or alcohol brewery, methods of drying, cooling, disease control of dried distillers grains with soluble (DDG), barley, or brewer's spent grain (BSG), and a system for treating one or more grains in an ethanol plant or alcohol brewery by these disclosed methods.

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.

The present disclosure relates to a method for producing dried flavored malted cereals, comprising the steps of providing cereals; adding at least one solid infusible material for flavoring said cereals during a malting process of said cereals, wherein said malting process of cereals comprises the steps of at least one steeping step, at least one germination step, and at least one drying step; obtaining dried flavored malted cereals; and separating said at least one solid infusible material from the dried flavored malted cereals by means of at least one separation technique, selected from the following: gravity separation, optical separation, and separation by size. The present disclosure further relates to a use of a separation technique for separating said at least one solid infusible material, to dried flavored malted cereals obtained by the method and a beverage product or food product.

The present disclosure relates to a method for producing dried flavored malted cereals, comprising the steps of providing cereals; adding at least one solid infusible material for flavoring said cereals during a malting process of said cereals, wherein said malting process of cereals comprises the steps of at least one steeping step, at least one germination step, and at least one drying step; obtaining dried flavored malted cereals; and separating said at least one solid infusible material from the dried flavored malted cereals by means of at least one separation technique, selected from the following: gravity separation, optical separation, and separation by size. The present disclosure further relates to a use of a separation technique for separating said at least one solid infusible material, to dried flavored malted cereals obtained by the method and a beverage product or food product.

Embodiments of the disclosure relate to a method of accelerating a malting process. In the method, a grain is steeped in water including -glucanase to produce chitted malt. The chitted malt is germinated to produce green malt, and during germinating, an aqueous mixture including -glucanase and Gibberellic acid is applied to the chitted malt. The green malt is then kilned to reduce the moisture content to produce a batch of malt. Advantageously, the finished batch of malt exhibits lower levels of deoxynivalenol contamination than conventional malts.

Embodiments of the disclosure relate to a method of accelerating a malting process. In the method, a grain is steeped in water including -glucanase to produce chitted malt. The chitted malt is germinated to produce green malt, and during germinating, an aqueous mixture including -glucanase and Gibberellic acid is applied to the chitted malt. The green malt is then kilned to reduce the moisture content to produce a batch of malt. Advantageously, the finished batch of malt exhibits lower levels of deoxynivalenol contamination than conventional malts.

This disclosure relates to methods to increase hydrolytic enzyme activity in a barley grain. The methods include application of photon energy to barley grain during the germination period of a malting process. The applied photon energy causes a stress to the barley grain that is sufficient to increase enzymatic levels and/or reduce the germination period.

This disclosure relates to methods to increase hydrolytic enzyme activity in a barley grain. The methods include application of photon energy to barley grain during the germination period of a malting process. The applied photon energy causes a stress to the barley grain that is sufficient to increase enzymatic levels and/or reduce the germination period.