Технологические аспекты регулирования выхода экстракта при получении пивного сусла

Analysis of the effects of extrusion processing on the grain structure indicates a modification of the chemical composition and technological properties, a change in the structure of protein and starch, and effective preparation of unmalted materials for processing. In laboratory conditions, the preparation of beer wort was carried out with the replacement of part of the brewing barley malt with buckwheat, previously subjected to extrusion processing at temperatures of 90, 110, 130 °C. Beer wort was obtained by the infusion method with buckwheat extrudate content in the mash from 15 to 45 %. The control option was a wort made from 100 % barley brewing malt (without making extruded buckwheat). Using the response surface methodology and a series of experiments, the effect of extruded buckwheat with various processing temperatures on the yield of the extract and the duration of saccharification of starch of grain products in the preparation of beer wort was studied. The predicted regression equations are obtained that reliably and adequately describe the dependence of the yield of beer wort extract and the duration of saccharification of starch of grain products on the proportion of extruded buckwheat used instead of part of brewing malt. The introduction of extruded buckwheat had a similar effect on the reduction in the duration of saccharification. Technologically justified and possible to optimize the mashing mode is the replacement of brewing malt with 20-26% buckwheat extrudate with an extrusion temperature from 103 C to 110 °C, while the extract yield is 72.35-72.80 %, which contributes to obtaining beer wort with physic-chemical quality indicators at the level of the control option.