INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX
In the production of cereal beverage that is gaining increasing popularity with the population, the major raw material is barley malt, which is used mainly as a source of enzymes and extractives. The accumulation of fermentative capacity in grain occurs in the sprouting process. With the purpose of...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2016-03-01
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| Series: | Техника и технология пищевых производств |
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| Online Access: | http://fptt.ru/stories/archive/40/2.pdf |
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| author | Kiseleva T.F. Miller Y.Y. Grebennikova Y.V. Stabrovskaya E.I. |
| author_facet | Kiseleva T.F. Miller Y.Y. Grebennikova Y.V. Stabrovskaya E.I. |
| author_sort | Kiseleva T.F. |
| collection | DOAJ |
| description | In the production of cereal beverage that is gaining increasing popularity with the population, the major raw material is barley malt, which is used mainly as a source of enzymes and extractives. The accumulation of fermentative capacity in grain occurs in the sprouting process. With the purpose of malting process intensification, different approaches are used, including the use of stimulators at different production stages, provoking the accumulation of gibberellic acid, which leads to consequent intensive formation of different spectrum enzymes in grain. The paper shows the possibility of intensifying the production of barley malt by adding an organic acid complex as a stimulator of biochemical processes at the stage of grain soaking. It was determined that the optimum concentration of the organic preparation added into the soaking water should be 10 mol/dm. A positive effect of the recommended concentration of the organic acid complex on the accumulation of amylolytic and proteolytic enzymes during all stages of malting has been shown. The proposed method of processing barley allows increasing the amylolytic activity of the malt by 13 %, and the proteolytic activity by 6% regarding unprocessed grains. It is possible to reduce the period of malting by 1-2 days. The resulting malt has high qualitative and technological indices. |
| format | Article |
| id | doaj-art-79a51fbf3cd848d39e92b293bbffbb28 |
| institution | DOAJ |
| issn | 2074-9414 2313-1748 |
| language | English |
| publishDate | 2016-03-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj-art-79a51fbf3cd848d39e92b293bbffbb282025-08-20T02:51:22ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482016-03-014011117INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEXKiseleva T.F.0Miller Y.Y.1Grebennikova Y.V.2Stabrovskaya E.I.3Kemerovo Institute of Food Science and Technology (University)Kemerovo Institute of Food Science and Technology (University)Kemerovo Institute of Food Science and Technology (University)Kemerovo Institute of Food Science and Technology (University)In the production of cereal beverage that is gaining increasing popularity with the population, the major raw material is barley malt, which is used mainly as a source of enzymes and extractives. The accumulation of fermentative capacity in grain occurs in the sprouting process. With the purpose of malting process intensification, different approaches are used, including the use of stimulators at different production stages, provoking the accumulation of gibberellic acid, which leads to consequent intensive formation of different spectrum enzymes in grain. The paper shows the possibility of intensifying the production of barley malt by adding an organic acid complex as a stimulator of biochemical processes at the stage of grain soaking. It was determined that the optimum concentration of the organic preparation added into the soaking water should be 10 mol/dm. A positive effect of the recommended concentration of the organic acid complex on the accumulation of amylolytic and proteolytic enzymes during all stages of malting has been shown. The proposed method of processing barley allows increasing the amylolytic activity of the malt by 13 %, and the proteolytic activity by 6% regarding unprocessed grains. It is possible to reduce the period of malting by 1-2 days. The resulting malt has high qualitative and technological indices.http://fptt.ru/stories/archive/40/2.pdfbarley maltorganic acid complexmalt technology improvementenzyme activity of the malt |
| spellingShingle | Kiseleva T.F. Miller Y.Y. Grebennikova Y.V. Stabrovskaya E.I. INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX Техника и технология пищевых производств barley malt organic acid complex malt technology improvement enzyme activity of the malt |
| title | INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX |
| title_full | INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX |
| title_fullStr | INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX |
| title_full_unstemmed | INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX |
| title_short | INTENSIFICATION OF MALTING USING ORGANIC ACID COMPLEX |
| title_sort | intensification of malting using organic acid complex |
| topic | barley malt organic acid complex malt technology improvement enzyme activity of the malt |
| url | http://fptt.ru/stories/archive/40/2.pdf |
| work_keys_str_mv | AT kiselevatf intensificationofmaltingusingorganicacidcomplex AT milleryy intensificationofmaltingusingorganicacidcomplex AT grebennikovayv intensificationofmaltingusingorganicacidcomplex AT stabrovskayaei intensificationofmaltingusingorganicacidcomplex |