69 / 230
PROCESS
OF
MALTING.
69
but
then
the
mass
would
be
in
danger
of
turning
acid,
and
if
this
temperature
was
to
be
maintained
for
some
hours,
the
evil
resulting
from
it
would
be
irreparable.
If
the
temperature
exceeded
145^,
there
would
be
no
inconvenience
to
bring
it
to
155°,
and
even
to
165°
;
but
at
180°
the
danger
begins
to
show
itself.
Above
180°
there
is
great
danger
of
doing
harm
to
the
fermentation
and
if
the
heat
approached
200°,
there
would
be
no
fer-
mentation
produced
at
all.
It
appears
that
the
gluten,
which
in
this
operation
is
the
vehicle
of
saccharification,
only
posseses
that
property
when
it
has
not
been
exposed
to
too
high
a
temperature
;
heat
seconds
its
action
very
much,
and
renders
it
more
intense,
but
the
maximum
of
this
heat
is
from
145°
to
165°.
The
proportion
of
water
acts
also
a
remarkable
part
in
the
maceration,
and
the
greater
the
bulk
made
use
of,
the
more
prompt
and
com-
plete
the
saccharification
will
be,
all
other
necessary
con-
ditions
being
fulfilled;
for
instance,
generally,
to
work
400
pounds
of
flour,
about
12
gallons of
water
are
used
in
steeping,
and
30
are
added
in
mashing
;
this
will
be
complete
in
four
hours.
But
if
the
dose
of
water
was
doubled,
this
mashing
might
be
as
complete
as
the
former
in
the
course
of
from
two
to
two
hours
and
a
half;
such
is
the
influence
of
water
on
the
saccharification
of
starch.
These
phenomena
will
hereafter
be
demonstrated
by
other
examples
;
when
speaking
of
the
maceration
of
po-
tatoes,
this
will
be
particularly
considered.
When
the
mashing
is
over
—
that
is,
after
two
or
four
hours,
accord-
ing
to
the
quantity
of
water
made
use
of,
a
temperature
bordering
upon
145°
having
been
maintained
—
then
the