en Food Safety and Hygiene Food Safety and Hygiene پژوهشي Original Article <div><span style="line-height:1;"><span style="font-size:14px;"><span style="font-family:Times New Roman;"><b>Background:</b> 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.<br> <b>Methods:</b> Malt samples were treated at 57 and 72 &deg;C, employing glucan maltohydrolase (GMH) and glucohydrolase (GH) enzymes, and grinding roller intervals of 0.6, 0.8, and 1 mm. The malt samples were then subjected to chemical analyses, including Brix measurement, iodine test, and pH determination.<br> <b>Results:</b> 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 (0.6 mm) increased the Brix value and decreased the pH. The optimal conditions for maximizing the soluble solids content were 72 &deg;C with the GMH enzyme and a 0.6 mm roller interval (Brix = 7.8 g/100 cc, pH = 5.32). The temperature significantly influenced the iodine test, confirming starch hydrolysis into sugar at 72 &deg;C.<br> <b>Conclusion:</b> This study recommends reducing the grinding roller interval from 0.8 to 0.6 mm and increasing the temperature from 57 to 72 &deg;C to significantly enhance the malting process. Therefore, using a 72 &deg;C temperature and 0.6 mm roller gap is advised for better malting efficiency.</span></span></span></div> Malt, Temperature, Enzyme, Grinding roller interval, Brix, 238 247 http://jhehp.zums.ac.ir/browse.php?a_code=A-10-643-1&slc_lang=en&sid=1 Mohammadreza Iranmanesh mohammadrezairanmanesh77@gmail.com 100319475328460015718 100319475328460015718 No Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. Abolfazl Kamkar akamkar@ut.ac.ir 100319475328460015719 100319475328460015719 Yes Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. Ali Misaghi amisaghi@ut.ac.ir 100319475328460015720 100319475328460015720 No Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. Hassan Gandomi gandomih@ut.ac.ir 100319475328460015721 100319475328460015721 No Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran. Solmaz Saremnezhad Saremnezhad@gmail.com 100319475328460015722 100319475328460015722 No Department of Food Sciences and Technology, Faculty of Pharmacy, Tehran Medical Sciences, Islamic Azad University, Tehran, Iran. Ramin Khorrami ramin.khorrami@ut.ac.ir 100319475328460015723 100319475328460015723 No Department of Food Hygiene and Quality Control, Faculty of Veterinary Medicine, University of Tehran, Tehran, Iran.