Selection of optimal conditions for obtaining malt from buckwheat

Автор: Chusova A.E., Romanyuk T.I., Agafonov G.V., Tararykov M.P., Zueva N.V.

Журнал: Вестник Воронежского государственного университета инженерных технологий @vestnik-vsuet

Рубрика: Пищевая биотехнология

Статья в выпуске: 2 (88), 2021 года.

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Buckwheat can be used in the production of specialized products (including therapeutic and preventive ones) for consumers suffering from gluten intolerance. Buckwheat malt in Russia is not produced on an industrial scale, it is purchased in European countries. It is necessary to know the parameters of processing domestic varieties of buckwheat for the production of buckwheat malt. Mathematical planning methods were used to predict the influence of the main factors of buckwheat germination on the activity of its hydrolytic enzymes for the production of malt with high enzymatic capacity. Dikul buckwheat was studied. Soaking of buckwheat was carried out by air-water method at a temperature of 15-16 °C in tap water to a relative humidity of 46-50 %, air and water pauses were alternated every 4 hours. Germination was carried out for 6 to 7 days at a temperature of 15 to 16 °C until the maximum activity of hydrolytic enzymes of amylolytic and proteolytic action was achieved. The sprouted grain was subjected to fermentation, for which it was left alone for 12-24 hours until the temperature in the middle layer rose to 50-55 °C, stirred and blown with conditioned air with such intensity that the humidity of the malt was 50-52 %, and the temperature in all layers was 67-68 °C for 5 days. Drying was carried out with a gradual increase in temperature from 67-68 °C to 74-75 °C for 16 hours to a humidity of 5-6 %. We predicted how the main factors of buckwheat germination affect the activity of its hydrolytic enzymes. The main factors affecting the activity of enzymes during germination: malting temperature, °C; malting humidity, %; malting duration, day. The criteria for evaluating the influence of the selected parameters were the abilities, units/g of dry substances: amylolytic, saccharifying, and proteolytic. For statistical processing of the study data, central rotatable uniform planning was used, which made it possible to obtain a regression equation that adequately describes the process of buckwheat germination in the course of 20 experiments in 3-fold repetition. To assess the adequacy of the mathematical model, an analysis of variance (ANOVA) of the experiment was performed in the Design Expert program (Stat-EaseInc.). The following values of the output parameters were obtained, units / g of dry substances - amylolytic capacity of 326.7, saccharifying capacity of 40.9 and proteolytic capacity of 381.9 units/g. at the appropriate input: temperature 15 °C; humidity 48 %; duration of malting 6 days.

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Buckwheat, buckwheat malt, gluten-free nutrition, amylolytic ability, saccharifying ability

Короткий адрес: https://readera.org/140261172

IDR: 140261172   |   DOI: 10.20914/2310-1202-2021-2-93-101

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