Abstract
Research is presented on replacing part of the barley malt with flax seeds in the production of beer wort and its effect on physicochemical parameters. The greatest value for the duration of saccharification and filtration was obtained with the addition of 4% fiber flax seeds. The duration of saccharification increased from 5 to 15 minutes, and the duration of filtration from 75 to 180 minutes. When replacing barley malt with 1% fiber flax seeds, the acidity and mass fraction of moisture do not exceed the GOST requirements. The use of fiber flax seeds in the production of beer wort did not affect the transparency of the finished product, but a pleasant nutty smell and mild taste appeared. The production of beer wort, the optimal proportion of flax seeds when replacing barley malt is 1%. Since when it increases to 4%, the acidity and mass fraction of moisture in the wort do not meet the requirements of GOST, this may affect the quality of the finished product and its shelf life. The results obtained must be taken into account in the further development of the non-alcoholic beer recipe. Keywords: FIBER FLAX, BARLEY MALT, BEER WORTH, NON-ALCOHOLIC BEER
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