Features of obtaining malt with use of aqueous solutions of organic acids
| dc.contributor.author | O. Pivovarov, O. Kovaliova, T. Khromenko, Z. Shuliakevych | |
| dc.date.accessioned | 2018-12-19T11:50:37Z | |
| dc.date.available | 2018-12-19T11:50:37Z | |
| dc.date.issued | 2017 | |
| dc.description.abstract | Recently, the traditional formulations of essential food products are actively including malt – a valuable dietary product rich in extractives and hydrolytic enzymes, obtained by germination in artificially created conditions. Containing a full set of essential amino acids and a high saccharifying ability of malt, obtained from grain cereals, determines its wide use in the production of beer, alcohol, mono- and poly-malt extracts, bakery products, special types of flour, food additives, cereals, non-alcoholic beverages, lactic acid products and, in particular, in the production of natural coffee substitutes. However, the classical germination technology, which includes 2-3 days of soaking and 5-8 days of germination due to the considerable duration and laboriousness of the process, does not meet the requirements of modern technology and the constantly growing rates of industrial production, so this problem requires finding new and improving existing scientific and technical solutions. The features of malt production using organic acids of different concentrations are presented. The malt production technology has been analyzed and investigated. It includes washing, disinfection, air and water soaking of grains, germination and drying. The feature of the technology under investigation is using of aqueous solutions of butadiene, 3-pyridinecarboxylic acid and pteroylglutamic acid. The results of the inquiry of the effect of these organic acids on energy and the ability of germination of the grain are presented. The optimal values of concentrations of active substances in solutions are revealed. The influence of organic acids on the absorption of grain moisture has been investigated. It has been established that in comparison with the classical technology, the use of these acids as a growth stimulator can reduce the overall length of the reproduction process of the material from 1.5 to 2 times and increase the yield of flour grains in the batch of malt. | |
| dc.identifier.issn | 2409-7004 | |
| dc.identifier.uri | https://card-file.ontu.edu.ua/handle/123456789/6143 | |
| dc.identifier.uri | https://doi.org/10.15673/fst.v11i4.728 | |
| dc.source | Food Science and Technology | |
| dc.title | Features of obtaining malt with use of aqueous solutions of organic acids |