RECEIPT AND MASHING-IN MODE SELECTION FOR GLUTEN REDUCED BEER PRODUCTION
Abstract
This article reviews aspects of the possibility to use buckwheat malt as an alternative raw material in the production of gluten-reduced beer. Within the research were determined raw materials ratio, temperature parameters and water-grist ratio. The proportion of buckwheat was 35% in grist; water-grist ratio - 4. The influence of grist content and temperature rests on physico-chemical parameters of wort for production of gluten reduced beer was analyzed. The sample with optimal physico-chemical indexes was selected, namely: pH, wort color and extract, that were as follow 5.1, 17.4 and 17.2 accordingly. It is established that replacement of traditional raw materials leads to decrease of gluten content at final product.
About the Authors
M. S. Rassulova
Almaty Technological University
Russian Federation
Russian Federation
A. G. Satvaldinova
Almaty Technological University
Russian Federation
Russian Federation
G. I. Baigaziyeva
Almaty Technological University
Russian Federation
Russian Federation
A. K. Kekibayeva
Almaty Technological University
Russian Federation
Russian Federation
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Review
For citations:
Rassulova M.S., Satvaldinova A.G., Baigaziyeva G.I., Kekibayeva A.K. RECEIPT AND MASHING-IN MODE SELECTION FOR GLUTEN REDUCED BEER PRODUCTION. The Journal of Almaty Technological University. 2019;(1):77-82. (In Russ.)
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