In brewing science, what is the specific name for the controlled germination of barley kernels under defined temperature and humidity to generate hydrolytic enzymes (for starch and protein degradation) prior to mashing?

Introduction / Context:
Malting is a foundational unit operation in beer production. It prepares raw barley for efficient conversion of starches and storage proteins into fermentable sugars and amino nitrogen during later brewhouse steps. Understanding what malting is and why it is distinct from mashing, brewing, and pitching is essential for food technology and fermentation science students.

Given Data / Assumptions:

• The process involves barley kernels and is performed under controlled temperature and humidity.
• The objective is to generate a suite of hydrolytic enzymes, notably amylases and proteases.
• The operation occurs prior to the brewhouse step called mashing.

Concept / Approach:
Barley is steeped to raise kernel moisture, germinated to induce enzyme synthesis and endosperm modification, and kilned to stabilize the desired enzyme balance and develop flavor and color precursors. The product of this three-stage process is malt, which later enables efficient saccharification during mashing.

Step-by-Step Solution:

Verification / Alternative check:
Professional brewing texts consistently define malting as the production of enzyme-active malt from barley by steeping, germination, and kilning. Pilot maltings confirm that enzyme potential rises during germination and is retained after controlled kilning for later mash use.

Why Other Options Are Wrong:

• Brewing: umbrella term for beer production, not the germination step.
• Mashing: hot-water extraction and enzymatic conversion of milled malt; happens after malting.
• Pitching: addition of yeast to wort for fermentation.
• Steeping: only the initial soak within malting, not the entire process.

Common Pitfalls:
Confusing malting with mashing because both involve enzymes. Remember: malting builds enzyme potential; mashing uses those enzymes to make wort.

Final Answer:
Malting