Effect of the addition of selected unmalted raw materials to barley malt on selected parameters of malt extracts

• Autorzy: Rydzak, Leszek , Vasiukov, Kostiantyn , Guz, Tomasz , Domin, Marek , Kovalyshyn, Stepan , Kiczorowski, Piotr

Warianty tytułu

PL

Wpływ dodatku wybranych surowców niesłodowanych do słodu jęczmiennego na wybrane parametry ekstraktów słodowych

• Języki publikacji: EN

Abstrakty

EN

The paper presents the results of research on the problem of the influence of various types of unmalted grain and its quantitative share on important parameters of the malt extract. The aim of the work was to control what precentage of unmalted grain can be added to malt, so that their starch is saccharified only thanks to the action of endogenous malt enzymes. The grains of millet, oats, buckwheat and spelt were used as unmalted raw materials. The basis of the mixture subjected to extraction was Pilsner type barley malt. The percentages of the additives ranged from 5 to 50%. Both the unmalted grain and the malt were crushed. The extract was prepared with the use of two methods: congress and infusion. Saccharification time, pH and extract content were tested. The results were analyzed statistically. It was found that the amount and type of unmalted raw material influenced the saccharification time of starch and the content of the extract and had no effect on the pH of the extract. Millet grain starch was saccharified if its amount was about 40% of the tested mixtures. In other variants of the experiment, endogenous malt enzymes were able to break down the starch when the amount of additive was as high as 50%.

PL

W artykule przedstawiono wyniki badań nad problematyką wpływu różnych rodzajów niesłodowanego ziarna i ich udziału ilościowego na istotne parametry ekstraktów słodowych. Celem pracy było sprawdzenie, jaką ilość niesłodowanych ziaren można dodać do słodu, aby ich skrobia była scukrzana tylko dzięki działaniu endogennych enzymów słodowych. Jako surowce niesłodowane wykorzystano nasiona prosa, owsa, gryki i orkiszu. Podstawą mieszanki poddanej zacieraniu był słód jęczmienny typu pilzneńskiego. Udział procentowy dodatków wahał się od 5 do 50%. Zarówno niesłodowane ziarno, jak i słód zostały rozdrobnione. Ekstrakty przygotowywano dwiema metodami: kongresową i infuzyjną. Badano czas scukrzania, pH i zawartość ekstraktu. Wyniki poddano analizie statystycznej. Stwierdzono, że ilość i rodzaj niesłodowanego surowca wpływa na czas scukrzania skrobi i zawartość ekstraktu, natomiast nie ma wpływu na pH ekstraktu. Skrobia z ziaren prosa była scukrzana, jeśli jej ilość w badanych mieszankach była mniejsza niż 30%. W innych wariantach eksperymentu endogenne enzymy słodu były w stanie rozłożyć skrobię, gdy ilość dodatku wynosiła nawet 50%.

Słowa kluczowe

PL

słód jęczmienny; ziarno niesłodowane; ekstrakt słodowy

EN

barley malt; unmalted grain; malt extract

• Czasopismo: Agricultural Engineering
• Rocznik: 2024
• Tom: Vol. 28, No. 1
• Strony: 185--194
• Opis fizyczny: Bibliogr. 32 poz., tab., wykr.

Twórcy

autor

Rydzak, Leszek

• Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Poland,

autor

Vasiukov, Kostiantyn

• Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Poland,

autor

Guz, Tomasz

• Department of Food Engineering and Machinery, University of Life Sciences in Lublin, Poland,

autor

Domin, Marek

• Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Poland,

autor

Kovalyshyn, Stepan

• Lviv National Agrarian University, Volodymyr the Great str 1., 80381, Dublyany, Zhovkva district, Lviv region, Ukraine,

autor

Kiczorowski, Piotr

• Department of Biological Bases of Food and Feed Technologies, University of Life Sciences in Lublin, Poland,

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Identyfikatory

DOI

10.2478/agriceng-2024-0012