ANALYSIS OF THE ACCUMULATION OF AMYLOLYTIC ENZYMES IN TRITICALE GRAIN DURING MALTING PROCESS
Bayazitova M. Kekibaeva A. Baigaziyeva G. Askarbekov E. Zhamalova D.
26 February 2021Technology Center
Eastern-European Journal of Enterprise Technologies
2021#1Issue 11-10942 - 50 pp.
Generalization of the results of theoretical and practical research in the production of beer showed that the rise in prices for cereals, and in particular for barley, leads to an increase in the price of malt and, accordingly, an increase in the cost of the final product - beer. In this regard, modern brewers face the acute problem of a shortage of high-quality raw materials for beer production, as well as high competition in the consumer market. The need for inexpensive raw materials for brewing beer has grown significantly. Along with malt substitutes, a new product has appeared on the brewing commodity market - triticale. It surpasses barley in terms of the total amount of extract and other chemical indicators, so the use of this culture as a raw material for the production of brewing malt is a promising direction in brewing. In this work, we selected the optimal modes of malting grain triticale varieties “Balausa 8” to a moisture content of 40 %, 42 % and 44 % and germination for 3, 4 and 5 days at temperatures of 14 °C, 16 °C and 18 °C. Based on experimental studies, it has been found that 16 °C should be considered the optimal temperature for soaking triticale grains to a moisture content of 44%. In the studies, the optimal mode of malting was experimentally determined for 5 days at a temperature of 16 °C, which made it possible to ensure the maximum accumulation of hydrolytic enzymes. Accelerated synthesis of amylases (217.99 units) occurs due to an increase in the rate of diffusion of gibberellin-like substances to the cells of the aleurone layer. The maximum accumulation of amylolytic enzymes is observed already on the 5th day of malting, which shortens this process by 2 days in the production of malt using classical technology
brewing enzymes , brewing industry malt triticale amylolytic activity , malting process , steeping germination , α-β-amylase
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Department of Technology of bread Products and Processing Industries, Almaty Technological University, Tole bi str., 100, Almaty, 050061, Kazakhstan
Department of Technology and Food Safety, Kazakh National Agrarian Research University, Abay str., 8, Almaty, 050051, Kazakhstan
Department of Standardization and Food Technologies, Kostanay Engineering and Economics, University named after M. Dulatov, Chernyshevsky str., 59, Kostanay, 110007, Kazakhstan
Department of Technology of bread Products and Processing Industries
Department of Technology and Food Safety
Department of Standardization and Food Technologies
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