PRELIMINARY OBSERVATIONS ON THE EFFECT OF POTASSIUM BROMATE IN BARLEY STEEP-WATER*

Abstract

In a series of laboratory malting experiments and pilot-scale commercial trials, potassium bromate has been added to barley steep-water in an attempt to control the proteolytic activity of the grain. At an optimum concentration of 500 p.p.m. in the last change of water, potassium bromate delays the development of proteolytic activity during germination, and restricts respiration and rootlet formation. Growth on the malting floor is cooler and less vigorous than with untreated barley. The treatment normally reduces malting loss by 1–2% and raises the extract of the finished malt by 1–11/2 Ib. per Qr. The malts have a residual bromate concentration of less than 5 p.p.m., and their flavour and tenderness are quite normal, lodates and chlorates are not effective.