IMPACT OF TECHNOLOGICAL FACTORS ON VISCOSITY OF RYE WORT

Authors

  • S. Oliynichuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • N. Protsan Ukrainian Research Institute of Alcohol and Food Biotechnology, Kyiv, Ukraine
  • L. Tkachenko Ukrainian Research Institute of Alcohol and Food Biotechnology, Kyiv, Ukraine

Keywords:

mature wort, rye, rye wort , viscosity, wort

Abstract

The results of research of technological factors influence on viscidity of rye wort during preparation of him to spirit fermentation are given in the article. Also optimal technological parameters (degree of growing of grain of rye, temperature and duration of hydro-enzymatic of premix) are ascertained. It is proven that certain technological factors have substantial influence on the rheological parameters of rye wort and give an opportunity to improve work of enzymes of α- amylase action and intensify the process of hydro-enzymatic treatment, this being confirmed by the parameters of mature wort.

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References

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Published

2017-12-25

How to Cite

Oliynichuk, S., Protsan, N., & Tkachenko, L. (2017). IMPACT OF TECHNOLOGICAL FACTORS ON VISCOSITY OF RYE WORT. FOOD RESOURCES, 5(09), 244–248. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/217

Issue

Vol. 5 No. 09 (2017): Food Resources

Section

Слово редактора

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