In the pursuit of our work on the traditional process of malting of corn, study of smothering phase consists to appreciate the evolution of degree of softening of grains of the malt in relationship with the cell density of yeast. In the course of steeping process the humidified corn acidify oneself spontaneously (initial acidity: ml of N NaOH solution and final acidity: ml of NaOH) and sustains a germination process which the stopping is assured by smothering the germinated grains. |