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• 45 Downloads Abstract Changes were studied that occurred during storage in the grain of the spring two-row barley of Get’man and Priazovskii 9 breeds permitted to use in the North Caucasian region and their influence on the malt quality. It is shown that the value of the germination indices within the time of the grain storage increases achieving maximum in 9 months.

The germination index of Get’man breed was higher than in Priazovskii 9 breed. Both breeds had low water sensitivity within the whole storage period. In the malt obtained from the grain stored for more than 6 months, the content of protein reduced. It is stated that the indices of the barley grain during storage at the ambient temperature within the year changed constantly. Furthermore, the properties of the grain of different breeds changed differently, which favorably influenced the malt quality.

Results 1 - 16 of 69 - by Evgeniya Olegovna Ermolaeva and Valeriy Mikhaylovich Poznyakovskiy. Spravochnik rabotnika laboratorii pivovarennogo predpriyatiya. Maximum germination and viscosity of extraction solution of barley seeds are noted under the effect of an electromagnetic field with frequency f = 18 Hz. At this frequency the electrical conductivity and pH of the extraction solution are minimum. Amylolytic activity of malt increases 50% after.

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• • • • Influence of grain germination mode Influence of grain germination mode on the malt enzymatic activity of the Vyatsky naked oat Pages: 46-52., post-graduate student,, DSc in technical sciences, professor, head of cathedra,, Ph.D., associate professor Saint-Petersburg State Research University of Information Technologies, Mechanics and Optics, St. Petersburg, Russia E-mail: msch18_25@mail.ru Gluten-free naked oats is an advanced cereal grain for the production of dietary, functional and specialized food products. An analysis of 13 varieties of naked oats breeding in North-East Agricultural Research Institute, Kirov has showed that all of them belong to gluten-free raw material. Malt produced from these oats and its derivative products can be used for people with celiac disease. Due to the fact that germination technology of naked oats in Russia is absent the influence of malting temperature on cytolytic and proteolytic dissolution of the grain as main technological parameter of the germination process was studied. It is shown that for short malt with germination duration 3 days increasing of temperature from 7 to 19 ° C results in decreasing of β-glucan in wort from 1020 to 757 mg/l. The same time proteolysis occurs, so Kolbah number increases in two times and concentration of amino nitrogen in the wort increases in 3.4 times (from 34 to 117 mg/l).

Malt extract content defined in a coarse grinds increases from 57.1 to 74.5%. Thus, physic-chemical characteristics of malt from Vyatsky naked oats with germination duration 3 days, temperature 18-19 ° C are not inferior to commercial malt produced from gluten-containing naked oat with germination duration 5-6 days, temperature 14-15°C. Keywords: naked oats, grain, oat malt, malting, germination, soaking, cytolysis, proteolysis, enzyme activity References 1. Funktsional'nye napitki i napitki spetsial'nogo naznacheniya. [Functional beverages and beverages for special purposes].