THE IMPACT OF GRAIN SORGHUM ON THE CARBOHYDRATE COMPOSITION OF WORT FOR NON-ALCOHOLIC BEER

Kerimbayeva A. Iztayev A. Baigaziyeva G. Kekibaeva A. Hrivna L. Bayazitova M.
2022 Technology Center

Eastern-European Journal of Enterprise Technologies
2022 #5 Issue 11-119 75 - 82 pp.

The production of non-alcoholic beer requires brewing wort with a low degree of digestion. That is possible with the use of non-traditional raw materials in production. The research object presented below is grain sorghum varieties Kazakhstan-16 and Kazakhstan-20. Nowadays, the production of non-alcoholic beer with technological methods is not studied enough. Therefore, plants with small capacities cannot produce it. This study justifies the use of grain sorghum to produce low-digestion wort. In addition, we justify that Kazakhstan-16 had the best indicators for producing non-alcoholic beer. The following ratio of malt for wort preparation to sorghum 60:40 and hydro module 1:6 are proposed. The prepared wort had an extractivity of 6.62 % and digestible carbohydrates of 25.89 % of the total. The ratio of digestible sugars to nonfermentable substances in the wort was 1:1.79, so 79 % constituted mainly non-fermentable sugars. Mathematical experiment planning has been used to study the effect of malt and sorghum filling ratio and hydro module on the brewing worts extractive matter yield. Based on the results of this study, the brewing wort has a low digestion rate. However, the carbohydrate composition of the wort is due to the presence of mono and disaccharides. This wort will produce a beer with an ethanol content of up to 0.5 % of alcohol and the organoleptic characteristics set. High extractivity in the raw materials and their high gelling temperature account for these results. These factors made it possible to select a jumping mashing regime, which resulted in deep hydrolysis of the sugars into dextrins. This study will allow using non-traditional grain raw materials and producing nonalcoholic beer in breweries of any capacity. These methods are cost-effective and do not require expensive equipment

Brewing industry , Carbohydrate composition , Extractivity , Grain sorghum , Malt mashing , Nonalcoholic beer

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Department of Technology of Bread Products and Processing Industries, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
National Academy of Sciences of the Republic of Kazakhstan, Department of Technology of Bread Products and Processing Industries, Almaty Technological University, Tole bi str.,100, Almaty, 050012, Kazakhstan
Department of Food Technology, Mendel University in Brno, Zemedelska str.,1, Brno, 61300, Czech Republic

Department of Technology of Bread Products and Processing Industries
National Academy of Sciences of the Republic of Kazakhstan
Department of Food Technology

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