Malt: grain (as barley)
softened by steeping in water, allowed to germinate, and used especially in
brewing and distilling
Molasses : the thick
dark to light brown syrup that is separated from raw sugar in sugar
manufacture; a syrup made from boiling down sweet vegetable or fruit juice
The malting process converts the stored starch
into soluble compounds such as the sugar maltose and by so doing makes
fermentation possible. This involves maltase, an enzyme which must be a
protein(?). There are also the cell wall proteins in the
original stock. Doc E can correct me, but it is the proteins that the
fungi go for in Malts and not the sugars. Quite honestly, however, I haven't
tried molasses in AH to see if it might grow fungi, too! Some scientist,
huh!
Cheers,
Jeff
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