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Home >Food Processing: Techniques and Technology > Archive > Volume 32, Issue 1, 2014 > BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS
ISSN 2074-9414 (Print),
ISSN 2313-1748 (Online)

BUILDING OF THE TECHNOLOGICAL POTENTIAL OF PROCESSING UNMALTED GRAIN PRODUCTS

Shaburova G. V. a
,
Kurochkin A. A. a,a
,
Voronina P. K. a
Affiliation
a Penza State Technological University
Copyright ©Shaburova et al. This is an open access article distributed under the terms of the Creative Commons Attribution 4.0. (http://creativecommons.org/licenses/by/4.0/), allowing third parties to copy and redistribute the material in any medium or format and to remix, transform, and build upon the material for any purpose, even commercially, provided the original work is properly cited and states its license.
Abstract
Analysis of theoretical and experimental research by domestic and foreign scholars in the field of preparation of biopolymer unmalted grain for hydrolytic processes by thermal methods is given. The results of scientific experiments representing physical, biochemical and structural changes occurring in the unmalted grain under such processing are summarized. The trend of thermal method development affecting technological potential of unmalted raw materials and hence the formation of beer quality is identified on the basis of information source analysis.
Keywords
Wort, unmalted grain, pre-treatment, the formation of beer quality
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