THE EFFECTS OF NITROSODIMETHYLAMINE PALLIATIVES ON MALT PROPERTIES*

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Abstract
The mechanisms of formation of NDMA in malting are briefly discussed to allow grouping of methods for NOMA control. The techniques to control NDMA are considered in relation to their effect on other malt properties and the difficulties of balancing all aspects to achieve a malt specification is highlighted. The use of low NOx conditions, the lowering of hordenine production, the prevention of hordenine nitrosation, the reduction of nitroso-hordenine breakdown and the removal of DMA and NDMA in kiln exhaust are all considered with the aim of producing malt of brewing quality with NDMA less than 5ppb. The outlook for the future is briefly examined when it seems likely that indirect firing of malt may have to be employed.

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