Water diffusion and enzyme activities during malting of barley grains: A relationship assessment

► We identify water diffusivity in four barleys displaying distinct malting qualities. ► We quantify the hydrolytic enzymatic activities after a standard steeping diagram. ► Water diffusion is not the limiting factor for malt quality. ► Enzymatic activities play the major role on malt quality. ► Water diffusivity is affected by the endosperm structure.