What characteristic of the endosperm is modified during the steeping process?

During the steeping process in malting, the primary characteristic of the endosperm that is modified is its moisture content. Steeping involves soaking the grains in water, which allows them to absorb moisture. This hydration is essential for initiating the germination process. Increased moisture content activates enzymes within the grain, which will play a critical role in the conversion of starches to sugars during the later stages of brewing.

As the grains absorb water, the ensuing changes lead to biological processes that prepare the endosperm for germination. This process eventually results in the development of a modified endosperm that is more suitable for brewing, as it becomes softer and more enzymatically active, facilitating the breakdown of starches into fermentable sugars. Therefore, controlling the moisture content during steeping is vital to achieving the desired characteristics for the subsequent brewing process.