Technological assessment of the suitability of domestic raw materials for beer production as an important link in the country’s food security

Abstract

The existing malting barley varieties differ in their quality and technological characteristics depending on the peculiarities of cultivation, soil and climatic conditions. In the work, there were four varieties of malting barley: Beatrice, Vorsinsky, Grace and Margret. They were evaluated according to the physical and chemical indicators established by regulatory documents for this grain. It has been determined that Vorsinsky variety contains protein that is a technologically important component above the normalized value. This problem is solved during germination of the grain due to active influence of proteolytic enzymes of the grain on protein. In this connection, it is necessary to create conditions intensifying a technological process of malting, provoking strengthening of biochemical transformations. On this basis, the use of organic acids complex at the stage of barley soaking is justified, which should be applied to the last retted water in the amount of 10−9 mol/dm3 and barley should be kept with it for six hours. This speeds up physiological and biochemical transformations in the grain. The effectiveness of this treatment was confirmed by an example of increase in the enzymatic activity. The possibility of obtaining barley malt on the basis of the proposed varieties with high quality characteristics in accordance with the requirements of the malt standard is shown. The expediency of regulation of the chemical composition of barley malt of Vorsinsky variety by means of an organic stimulator is shown, which allows obtaining malt with indicators not inferior to those of other studied varieties. The use of an individual approach to certain barley varieties at the malting stage will expand the raw material base of the brewing industry and provide the industry with domestic malt.