Lesson 6 - Speciality Malt and Adjuncts Final SAQ

2. **Three reactions take place during the manufacturing of speciality malts, providing colour and flavour.

a. Explain how the Maillard reaction, caramelisation and pyrolysis are relevant to the manufacturing processes and name the malts that get their flavour from each.

b. Provide a typical specification for one of the products described in the above question.

Response:

a. Firstly, we need to define the three reactions.

Maillard reaction: non-enzymatic browning, due to the reaction of amino acids and sugars. Much of the flavour of Munich malt is formed in the Maillard reaction.

Caramelisation: non-enzymatic browning, due to pyrolysis. Amino acids are not involved. Caramelisation is not primarily responsible for the flavour of any malts but may contribute to darker crystal malts.

Pyrolysis: Sugars are broken down and the products of breakdown are polymerised. Black malt is roasted at high temperatures; its flavour compounds are created by pyrolysis.

The Maillard reaction forms part of the non-enzymatic browning that happens in all malt. The modification stage of the malting process generates sugars and amino acids. When they are exposed to heat, they form coloured compounds called melanoidins. Caramelisation and pyrolysis result from roasting, they do not occur significantly in the kiln. They need higher temperatures to occur. In both, sugars break down and form coloured compounds.

b. 

The crystal malt deriving flavour from caramelisation would be close to the top of the colour range above.