Lesson 5 - Malting Process SAQ
This lesson provides the opportunity for you to test yourself on the material covered in Lesson 4 (Malting Process) and determine the level to which you have attained the expected outcomes.
Suggested Response - Q5
SAQ:
**Explain the major biological changes that occur during germination. Describe their impact on the brewing process.
Response:
Enzyme production
During germination the key enzymes, 
- and β-amylase are synthesised and activated respectively. During mashing, these two enzymes break starch down to form fermentable sugars.
Cell wall degradation
Cell walls prevent the enzymes access to starch. During germination, the barley enzymes, 
-glucanase and pentosanase, will break down the endosperm cell walls. Residual cell wall material will cause extract loss during mashing, slow run-off during wort separation, problematic filtration of beer, and hazes.
Protein breakdown
Like the cell walls, the protein matrix isolates the starch granules. Proteases will break down the matrix during germination, to expose the starch granules which are the brewers source of extract.