unmalted barley. From Wordnet, Princeton University.
At the same time other substitutes, such as unmalted corn and preparations of rice and maize, had come into favour, the quantity of these substances used being in. From Wordnik.com. [Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"] Reference
The unmalted barley thus gains the flavor but is not cooked. From Wordnik.com. [Archive 2007-11-01] Reference
It is produced during the malting process, and is not found in the unmalted barley. From Wordnik.com. [Elements of Agricultural Chemistry] Reference
Instead, he substituted about 10 percent of the barley malt with untaxed, roasted, unmalted barley. From Wordnik.com. [Did You Know...Guinness] Reference
Malted flour does not absorb as much water as unmalted flour because making breaks starches down into sugars. From Wordnik.com. [14. Saving seeds for planting] Reference
For example, 100 gm (3.5 oz) of millet porridge made with unmalted flour contains 25 kcal and 0.4 gm (0.01 oz) of protein. From Wordnik.com. [14. Saving seeds for planting] Reference
To prepare 230 gm (8 oz) of semisolid porridge from unmalted flour requires 14 gm (0.5 oz) of flour and 213 gm (7.5 oz) of water. From Wordnik.com. [14. Saving seeds for planting] Reference
Malts that are high in protein also wheat and unmalted barley lend comparatively more binding power for the bubbles, thus provide more head. From Wordnik.com. [Archive 2008-02-01] Reference
While some smokiness may be prevalent and roasted unmalted barley can provide some dry grainy earthiness, there is very little get in the way of the base malts. From Wordnik.com. [Archive 2007-11-01] Reference
Because making breaks starches down into simple sugars, malted flour absorbs less water than unmalted flour and so it makes a more nutrient-rich food (section 16.3). From Wordnik.com. [14. Saving seeds for planting] Reference
By using malted flours (section 15.5.2) for making weaning porridge, nutrient density for an acceptable consistency will be greater than if the porridge were made with unmalted flours. From Wordnik.com. [14. Saving seeds for planting] Reference
About equal quantities of malted and unmalted grains are mashed in cold and boiling water, and the two mashes are combined to yield a mixture at a temperature favourable to saccharification, souring and yeast fermentation. From Wordnik.com. [Chapter 6] Reference
Downtown Brown, a nutty ale with a hint of hops and roasted malts; Great White, a citrusy beer with unmalted wheat, barley and a "secret blend" of herbs. From Wordnik.com. [Luxist] Reference
The coffee-like flavor in Sequoia's Irish Stout comes from roasted dark malts and unmalted barley, while its creamy texture comes from the addition of nitrogen gas. From Wordnik.com. [Home] Reference
Its light body, frothy head, and quenching taste blend coriander, sweet orange peel and unmalted wheat into a flavor as bright and soft as summer clouds over a Flanders field. From Wordnik.com. [Hop Talk] Reference
The beers are unique in that they are brewed with at least 30 percent unmalted wheat in addition to malted barley, preserved with aged hops, aged in oak barrels, and most differently, are spontaneously fermented. From Wordnik.com. [The Clog] Reference
With regard to the nature of the substitutes or adjuncts for barley malt more generally employed, raw grain (unmalted barley, wheat, rice, maize. From Wordnik.com. [Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"] Reference
When the acrospire has shot but half the length of the grain, the lower part only is converted into that mellow saccharine flour we are solicitous of, whilst the other half exhibits no other signs of it than the whole kernel did at its first germination: let it advance to two thirds of the length, and the lower end will not only have increased its saccharine flavour, but will have proportionably extended its bulk, so as to have left one third part unmalted. From Wordnik.com. [The American Practical Brewer and Tanner] Reference
Michael Fredskov Christiansen, President of Novozymes China, says: "Brewing with unmalted barley and Novozymes Ondea Pro enables breweries to produce beer from unmalted barley and thereby save resources, reduce CO2 emissions, and lower costs. From Wordnik.com. [Food IngredientsFIrst News] Reference
This beer is brewed with unmalted barley. From Wordnik.com. [Beer Activist] Reference
1905 125,671 bushels of unmalted corn and 1,348,558 cwt. of rice, maize. From Wordnik.com. [Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"] Reference
The quantity of malt used was 51,818,697 bushels; of unmalted corn, 125,671 bushels; of rice, flaked maize and similar materials, 1,348,558 cwt.; of sugar, 2,746,615 cwt.; of hops. From Wordnik.com. [Encyclopaedia Britannica, 11th Edition, Volume 4, Part 3 "Brescia" to "Bulgaria"] Reference
This preference, where malt is of the very first quality, may be justified; but where it is of an inferior quality, which is but too generally the case, grinding with stones is preferable, as more capable of producing a fine grist, which, with indifferent malt, is important, as it will always produce a richer extract, by being finely, rather than coarsely ground; and it is more soluble in water of suitable temperature than that malt which is only bruised or cracked, and for this simple reason, that all imperfect-made malt has a great proportion of its bulk unmalted, and, of course, in a crude hard state, which will partially dissolve in water if ground fine, but will not dissolve at all if only cracked or bruised. From Wordnik.com. [The American Practical Brewer and Tanner] Reference
The introduction of raw or unmalted corn; the close compactness of their working tun, or fermenting backs; the order and progressive succession with which they conduct the process; and the pains they necessarily take to arrive at a perfect attenuation, by a long protracted fermentation, with the early conviction of a reward proportioned to their diligence, and the success attending their best endeavours, when not frustrated by intervening causes, must be stronger inducements with them to delight in this instructive process of nature's formation, than with the brewer, who has not these immediate tests to encourage his labours, which the others daily derive from distillation, and which so quickly and uniformly terminates their hazards and success. From Wordnik.com. [The American Practical Brewer and Tanner] Reference
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