Peculiarities of gluten-free beer technology using different yeast strains

The purpose of the study is to develop the technology of gluten-free beer from quinoa malt and analyze the effect of using different yeast strains on the physicochemical parameters of the finished product. A set of methods was used for the study, including the study of scientific literature, data collection and processing, analyzing the physico-chemical parameters of beverage samples. The technological processes of gluten-free beer production were studied, the analysis was carried out on samples of finished products made with the use of different yeast strains. According to the indicators it was revealed that all samples correspond to the normative values of standards, there is no gluten in the samples. Analysis of the research results showed that the production of beer from quinoa malt has significant potential, including for expanding consumer demand for this category of drink. The chemical composition of quinoa contains a huge number of macro- and microelements, per 100 g of grain: 102% of the daily value of manganese, 49% magnesium, 46% phosphorus, 30% copper, 25% iron, 21% zinc, 16% potassium, 12% selenium, 300 mg Omega 3, Omega 6, B vitamins, vitamin E, PP, A. Quinoa drinks will have a number of advantages, such as high nutritional value, no gluten. The studied beer samples have a unique taste profile corresponding to this raw material. These characteristics will make the quinoa product attractive to a wide audience, including people with special food preferences. The conducted research shows the expediency of production of this product in order to expand the range in connection with the possible high demand, to improve the competitiveness of products.