What is the primary enzymatic activity targeted during the steeping stage of malting, and how does it contribute to subsequent processing?

The primary enzymatic activity targeted during the steeping stage of malting is the activation and initiation of hydrolytic enzymes, particularly those involved in cell wall degradation. Steeping, which involves hydrating the barley grain, increases its moisture content to approximately 40-45%. This hydration awakens dormant enzymes within the aleurone layer (the outer layer of the endosperm, the starchy part of the grain) and scutellum (the embryonic shield). These enzymes include beta-glucanases and cytolytic enzymes. Beta-glucanases speci....