During the germination of barley seeds, amylase is produced.
Describe the sequence of events that lead to the production of amylase during germination of barley seeds.
In the malting process, germination is stopped before the concentration of sugars in the germinating barley seeds exceeds a concentration that causes shoot or root growth.
Drying the germinating barley seeds at is one method used to stop malting.
Explain how this method would stop malting.


