INFLUENCE OF EXTRUSION TREATMENT ON QUALITY OF FERMENTED OF RYE MALT

Abstract

To the article the results of researches of process of extrusion of the fermented rye malt are driven. Rye fermented malt wonderful component for baking of bread. It provides elasticity of test, improves fermentation, increases an expiration date. A malt contains many vitamins, useful microelements and minerals. An important problem to date is a production of the fermented dark rye to the malt high quality for a panification, kvass, dark beer and as a nature-color for foodstuffs.

The aim of work was search of effective method of preparation of grain-growing raw material, improvement of technology of receipt of more quality fermented rye malt. Advantages of extrusion is flexibility of flowsheets, high yield, small sizes of extruders, continuity of process, subzero unit cost. There is simultaneous influence of moisture at an extrusion, heat and mechanical tensions results in destruction of biopolimers of grain (starch and albumen) at the simultaneous flowing of reaction of the not fermented darkening, due to what the color of the prepared product increases and an extract rises.

On results experiments the optimal temperature of extrusion that made 160⁰С was set. At more subzero temperatures a malt does not have an expressed taste and aroma, and at high temperatures has an empyreumatic smell and bitter taste. Optimum moisture source cheese forms 14 18%. As a result it was succeeded to promote extract on 6,8%, and color of product on 3,9%. Application of extrusion of the fermented rye malt is economically expedient and can be an alternative to frying.