Does kilning affect the level of extractable carbohydrates?

Kilning is a crucial process in malt production that involves drying the malted grains after germination. During kilning, the enzymatic activity that occurs during germination may be influenced as the temperature rises. The correct understanding is that kilning primarily affects the moisture content and subsequent flavors and colors of the malt but does not significantly alter the overall level of extractable carbohydrates.

During the germination phase, enzymes such as amylase are activated, breaking down the starches into simpler sugars, which can be fermented. Kilning serves to halt this enzymatic activity, but it does not fundamentally change the amount of extractable carbohydrates available in the malt.

While the heat applied during kilning may result in some caramelization of sugars or Maillard reactions that contribute to flavor and color, the basic carbohydrate profile remains relatively stable. Therefore, the extractable carbohydrates, which contribute to the brewing process, remain unchanged in quantity despite other transformations in the malt due to kilning. This is why the assertion that kilning does not change the level of extractable carbohydrates is accurate.