Improving the technological process of raw grain in the process of malting

Despite the fact that the food and processing industry occupies a leading position in the industrial structure of Russia, there are several problems associated with the high import dependence of the country on certain types of agricultural products and foodstuffs. In this connection, the priorities in the area of food production is the introduction of modern science and technology, and the use of resource-saving technologies and equipment. The brewing industry is no exception in solving these problems. In this industry there are several problems associated with the lack of quality grain. Traditional crops for the production of malt and beer is barley. In the technology of production of malt longest and important stage is the process of germination, which will be held successfully, provided that the quality of barley grain is satisfactory. Since grain quality does not satisfy the requirements of malting and its subsequent use in brewing, concerning production cycle requires sound processing and purposeful grain before malting. Modern research and development can not only improve the process, but also to improve it. The proposed processing method allows us to improve the quality of malt, and hence the quality of the final product - beer using barley and nonstandard simultaneously reducing the cost of beer production. A peculiarity of the method consists in that after treatment in a microwave field is performed by sorting classes barley, barley after which sorted or sent on for further steeping and malting and brewing of beer, or re-treated in a microwave field with a predetermined exposure parameters.