Abstract

Buckwheat is a promising raw material for malting. Different authors have shown that it can be used for production of gluten -freebottom and top fermentation beer, non-alcoholic beer, kvass, poly-malt extracts, bread improver and others. However, all researchers note buckwheat malt lack of solubility that makes its processing more difficult and entails additional costs. Scalding facili tates theimprovement of malt quality from cereal, though it has not been applied to buckwheat malt technology before. In th is study, threemodes were used to produce scalded malt from two buckwheat varieties (Izumrud and Pri 7). Its quality was evaluated in terms of moisture, extractability, amylolytic activity (diastatic power), Kolbach Index, amino nitrogen content, wort viscosity and acidity. Theregimes differed from one another by the duration of germination, duration and temperature of scalding as well. Following the firstmethod germination lasted for 2.5 days, and scalding for half a day at the temperature of 40 C. When using the second method ger- mination lasted for 3 days and scalding for 1 day at the same temperature. The germination period of the third method was the same as for the second one but scalding took place at the temperature of 45 C. The results showed that scalding did not reduce amylolytic malt activity, contributed to a significant increase of extractability and amino nitrogen content in the wort, and the decrease of wort viscosity (except sample 3 of the Izumrud variety), and obtaining the optimum Kolbach Index. The most quality malt was produced using the third method, when grain was germinated during three days and then it was exposed to scalding at the temperature o f 45 C for one day. Variety differences were observed in terms of malt extractability. It was higher for the Pri 7 variety. The other character- istics did not differ essentially. Scalded malt can be recommended for production of fermented beverages, mass consumption fo ods and specialized foodstuffs.

Keywords

Buckwheat malt, scalding, malt quality, buckwheat variety

REFERENCES

1. Gallagher, E. Gluten-free food science and technology / E. Gallagher. - Singapore: Blackwell publishing Ltd, 2009. - 256 p.
2. Kreft, I. Organically grown buckwheat as a healthy food and a source of natural antioxidants / I. Kreft, M. Germ // Agronomski glasnik. - 2008. - P. 397-406.
3. Narciss, L. Tehnologiya solodorascheniya / L. Narciss; per. s nem.; pod obsch. red. G.A. Ermolaevoy i E.F. Shapenko. - SPb.: Professiya, 2007. - 584 s.
4. Meledina, T.V. Syr'e i vspomogatel'nye materialy v pivovarenii / T.V. Meledina. - SPb.: Professiya, 2003. - 304 s.
5. Wingaard, H.H. The effect of germination temperature on the malt quality of buckwheat / H.H. Wingaard, H.M. Ulmer, E.K. Arendt // J. Am. Soc. Brew. Chem. - 2005. - Vol. 63. - R. 31-36.
6. Wijngaard, H.H. The effect of steeping time on the final malt quality of buckwheat / H.H. Wijngaard, H.M. Ulmer, M. Neumann, E.K. Arendt // J. Inst. Brew. - 2005. - Vol. 111. - R. 275-281.
7. Phiarais B. P. N. The impact of kilning on enzymatic activity of buckwheat malt / B. P. N. Phiarais, H. H. Wijngaard, E. K. Arendt // J. Inst. Brew. - 2005. - 111. - R. 290 - 298.
8. Wijngaard, H.H. Optimisation of a mashing program for 100 % malted buckwheat / H.H. Wijngaard, E.K. Arendt // J. Inst. Brew. - 2006. - Vol. 112. - R. 57-65.
9. Phiarais, B.P. Nic. Processing of a Top Fermented Beer Brewed from 100 % Buckwheat Malt with Sensory and Analytical Characterisation / B.P. Nic Phiarais, A. Mauch, B.D. Shcehl et al. // J. Inst. Brew. - 2010. - 116 (3). - P. 265-274.
10. Osobennosti tehnologii svezheprorosshego grechishnogo soloda / A.S. Trocenko, T.V. Tanashkina, V.P. Korchagin i dr. // Hranenie i pererabotka sel'hoz syr'ya. - 2012. - № 4. - S. 10-13.
11. Vliyanie rezhimov sushki na amiloliticheskuyu aktivnost' grechishnogo soloda / A.S. Trocenko, T.V. Tanashkina, V.P. Korchagin i dr. // Hranenie i pererabotka sel'hoz syr'ya. - 2012. - № 5. - S. 34-37.
12. Trocenko, A. S. Obosnovanie i razrabotka tehnologii grechishnogo soloda: avtoref. dis. … kand. tehn. nauk. - Krasnodar, 2013. - 24 s.
13. Korotkih, E.A. Poluchenie grechishnogo soloda dlya proizvodstva solodovyh ekstraktov / E.A. Korotkih, S.V. Vostrikov // Pivo i napitki. - 2010. - № 6. - S. 36-37.
14. Sposob polucheniya grechishnogo svetlogo soloda: patent na izobretenie № 2510607 / T.V. Tanashkina, A.S. Trocenko, V.P. Korchagin, A.A. Semenyuta, Yu.V. Prihod'ko. - 31 yanvarya 2014.
15. Petrova, N.A. Sposob prigotovleniya bezalkogol'nogo grechishnogo piva / N.A. Petrova, V.G. Ogannisyan, O.B. Ivanchenko // Pivo i napitki. - 2011. -№ 5. - S. 12-14.
16. Korotkih, E.A. Bezglyutenovyy kvas / E.A. Korotkih, I.V. Novikova, G.V. Agafonov, V.V. Hripushin // Pivo i napitki. - 2013. - № 5. - S. 46 - 50.
17. Obosnovanie ispol'zovaniya grechnevogo soloda pri razrabotke kompozicii hlebopekarnogo uluchshitelya / L.O. Korshenko, O.G. Chizhikova, T.V. Tanashkina i dr. // Tehnika i tehnologiya pischevyh proizvodstv. - 2014. -№ 1. - S. 49-52.
18. GOST 29294-92. Solod pivovarennyy yachmennyy. Tehnicheskie usloviya. Vved. 1993-06-01. - M.: Izd-vo standartov, 1993. - 18 s.
19. GOST 10845-76. Zerno. Metody opredeleniya krahmala. - Vved. 1977-07-01. - M.: Izd-vo standartov, 1989. - 10 s.
20. Ermolaeva, G.A. Spravochnik rabotnika laboratorii pivovarennogo predpriyatiya / G.A. Ermolaeva. - SPb.: Pro- fessiya, 2004. - 536 s.
21. European Brewery Convention, Analytica-EBC. Fachverlag Hans Carl: Nurnberg, 1998.
22. GOST R 52061-2003. Solod rzhanoy suhoy. Tehnicheskie usloviya. - Vved. 2004-07-01. - M: Izd-vo standartov, 2006. - 24 s.
23. Kunce, V. Tehnologiya soloda i piva / V. Kunce. - 3-e izd., pererab. i dop. - Per. s nem. 9-go izd. - SPb.: Profes- siya, 2009. - 1064 s.