Research on oat malt use in bread kvass production

The aim of the study is a comprehensive examination of the possibility of using oat malt with different germination periods in the technology of bread kvass production. Objectives: assessment of the quality and properties of the initial raw materials, including the determination of the physicochemical, biochemical and organoleptic characteristics of oat malt; development of kvass recipes using oat malt in an amount of 5 to 30 % of the total weight of grain products, as well as an assessment of the effect of its dosage and germination periods on the organoleptic and physicochemical properties. As part of the experiment, a laboratory study was conducted in compliance with GOST standards to assess the quality of malt and kvass. The addition of oat malt had a beneficial effect on the chemical composition of kvass. In particular, an increase in the content of reducing sugars from 7.2 to 7.4 g/100 cm3, as well as amine nitrogen from 206 to 226 mg/100 g, was recorded. The content of extractive substances increased to 84 %. At the same time, the mass fraction of starch decreased from 31.8 to 28%, indicating its active breakdown. In addition, the use of oat malt increases the biological value of kvass: a significant decrease in nitrogen acidity is observed in the presence of microorganisms, with values of 0.9 and 1.1 k. units, which is less than kvass based on rye malt (3.4 k. units). Organoleptic analysis confirmed that the amount of oat malt up to 25 % softens the taste of kvass, giving it softer and more pleasant notes. Threeday malt has high enzymatic activity, which contributes to the intensification of saccharification and an increase in biological value. The use of oat malt up to 25 % in the kvass recipe improves its nutritional and organoleptic properties, opening up prospects for the development of functional drinks that meet the requirements of the modern market.