In the malting process, what is the purpose of kilning?

In the malting process, kilning serves a critical purpose in stopping germination. After barley grains are soaked and allowed to sprout, the enzymes that have developed are responsible for converting the grain's starches into fermentable sugars. However, allowing the grains to continue germinating beyond the desired point can lead to overdevelopment of these enzymes, which can be detrimental to the final product's quality.

Kilning involves applying heat to the germinated grains, effectively halting the germination process. This not only preserves the enzymatic activity that has taken place but also initiates the drying phase, reducing moisture content and preventing spoilage. Moreover, the application of heat during kilning plays a role in developing the end product’s characteristics, including its color and flavor, although these are secondary effects.

While flavor enhancement and color improvement are indeed outcomes of the kilning process, the primary and most immediate purpose is to successfully stop germination and stabilize the malt for further processing. The other choices, while relevant to the overall malting process, do not convey the primary function of kilning as effectively as the correct response.