Mohammadreza Iranmanesh - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
Abolfazl Kamkar - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
Ali Misaghi - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
Hassan Gandomi - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.
Solmaz Saremnezhad - Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran.
Ramin Khorrami - Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.

Background: Malt is a vital ingredient in the brewing and food industries, as it influences the sweetness, flavor, and color of the final products. The quality and soluble solids content of barley-derived malt depends on temperature, enzyme type, and grinding roller interval. This study aimed to determine the optimal conditions for maximizing the soluble solids in Iranian malt. Methods: Malt samples were treated at ۵۷ and ۷۲ °C, employing glucan maltohydrolase (GMH) and glucohydrolase (GH) enzymes, and grinding roller intervals of ۰.۶, ۰.۸, and ۱ mm. The malt samples were then subjected to chemical analyses, including Brix measurement, iodine test, and pH determination. Results: The results showed that higher temperatures increased the Brix value and decreased the pH value of the malt samples. No significant differences in Brix and pH were observed between the GMH and GH enzymes. Smaller grinding roller intervals (۰.۶ mm) increased the Brix value and decreased the pH. The optimal conditions for maximizing the soluble solids content were ۷۲ °C with the GMH enzyme and a ۰.۶ mm roller interval (Brix = ۷.۸ g/۱۰۰ cc, pH = ۵.۳۲). The temperature significantly influenced the iodine test, confirming starch hydrolysis into sugar at ۷۲ °C. Conclusion: This study recommends reducing the grinding roller interval from ۰.۸ to ۰.۶ mm and increasing the temperature from ۵۷ to ۷۲ °C to significantly enhance the malting process. Therefore, using a ۷۲ °C temperature and ۰.۶ mm roller gap is advised for better malting efficiency.

Malt, Temperature, Enzyme, Grinding roller interval, Brix