Articles
Special Buckwheat Malt Obtaining and Quality Evaluating
Authors:
Anna A. Semenyuta, Tatiana V. Tanashkina, Vasiliy N. Semenyuta
Abstract:
Recently, a man has been actively working to obtain new types of malts that are used as raw materials for food production. The study aim is to develop methods for obtaining malts from buckwheat grain. The study objects are five malt samples obtained from buckwheat grain: light (control), two caramel (subtypes I and II) and two dark (subtypes I and II). The manufacture methods of colored malts differed in the use of conversion procedures for dark and conversion and fermentation procedures for caramel, as well as thermal load level during drying. There are indicators of buckwheat malt: moisture mass fraction, extract and protein substances, Kohlbach number, amine nitrogen content, color, viscosity, titrated acidity. The thesis consists of technological schemes for obtaining light and dark malts from buckwheat. The types of malt obtained differed in organoleptic and physico-chemical properties. Caramel malt samples had a weak malt aroma and a sweet taste with a nutty taste, more pronounced in subtype II. Dark malt samples had the absence of a nutty taste. Higher extractivity, lower Kohlbach number and amine nitrogen levels, and higher chromaticity for caramel II and dark II compared to the control sample led to the main differences in physico-chemical parameters. The results showed that the viscosity of buckwheat malt samples 3 and 5 was 1.12 and 1.03 mPa∙s. The resulting malt from buckwheat can be recommended for the gluten-free food products (kvass, malt and low-alcohol fermented beverages, confectionery, etc.) manufacture in order to improve their flavor characteristics.
Keywords:
buckwheat; grain; malt; malting; colored malt
For citation:
Anna A. Semenyuta, Tatiana V. Tanashkina, Vasiliy N. Semenyuta. Special Buckwheat Malt Obtaining and Quality Evaluating. Индустрия питания|Food Industry. 2023. Vol. 8, No. 1. Pp. 54–63. DOI: 10.29141/2500-1922-2023-8-1-6. EDN: JZMKZQ.
