Перегляд за Автор "Parkhomenko, Anastasia"

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Gluten enteropathy. Gluten-free raw material
(2019) Mukoid, Roman; Koshova, Valentina; Parkhomenko, Anastasia; Yakimenko, Lyudmila
The purpose of the work was to pick up the optimal conditions for the production of high-quality rice malt, as well as further analysis
Gluten enteropathy. Gluten-free raw material
(2019) Mukoid, Roman; Koshova, Valentina; Parkhomenko, Anastasia; Yakimenko, Lyudmila
The purpose of the work was to pick up the optimal conditions for the production of high-quality rice malt, as well as further analysis.
Influence of buckwheat malt on beer properties
(2020) Parkhomenko, Anastasia; Mukoid, Roman
The prospects of using buckwheat malt for the production of low-gluten beer are shown. Gluten is absent in such cereals as buckwheat and rice, and in other cereals the amount of gluten is: corn 80 ppm, barley 151 ppm, wheat 162 ppm. Therefore, for the preparation of low-gluten beer buckwheat malt and barley malt are recommended
Influence of low-gluten grain crops on beer properties
(2020) Koshova, Valentina; Mukoid, Roman; Parkhomenko, Anastasia
Показано перспективи використання гречки та гречаного солоду для виробництва низькоглютенового пива
Possibilities of use of all diferent sortotypes for malt preparation
(2020) Mukoid, Roman; Parkhomenko, Anastasia; Hryshechkina, Anastasia
В Україні виведені нові, так звані, голозерні сорти вівса. Від традиційних плівчастих вони відрізняються збільшеним вмістом білка та крохмалю і мінімальною кількістю клітковини. Це значно підвищує їх харчові цінність і спрощує процес переробки. Але незважаючи на значні переваги цих сортів, літературних даних щодо їх хімічного складу літературі замало, а про їх змінах при солодорощенні взагалі відсутні. Тому розроблення технології солоду з голозерного сорту вівса дозволить отримати новий вид сировини для харчових продуктів
Properties of beer with the addition of low-gluten raw materials
(2021) Parkhomenko, Anastasia; Mukoid, Roman; Vasyliv, Volodymyr
The prospects of using buckwheat and buckwheat malt for the production of low-gluten beer are shown. The choice and quantity of unmalted raw materials - crushed white buckwheat and buckwheat malt for the production of low-gluten beer (95% barley malt and 5% buckwheat malt or crushed white buckwheat) are substantiated. Beer brewed with a partial replacement of barley malt for buckwheat malt has better physicochemical properties than beer brewed with a partial replacement of barley malt for crushed white buckwheat. For the production of low-gluten beer, it is recommended to use 5% buckwheat malt as a low-gluten raw material.
Prospect of using buckwheat for low-gluten beer
(2020) Mukoid, Roman; Koshova, Valentina; Parkhomenko, Anastasia
The prospects of using buckwheat malt for the production of low-gluten beer are shown. The purpose of research is to establish the effect of buckwheat malt on physicochemical parameters for the production of low-gluten beer
Technology of lager and dark beers with chicory roots
(2024) Buliy, Yuri; Mukoid, Roman; Parkhomenko, Anastasia; Kuts, Anatoly
Chicory root (Cichorium intybus L.) contains valuable components such as inulin, inulides, bitter substances, pectin, and fibers and is a promising non-traditional raw materia The technology for light beer production was proposed, according to which light malt and dried crushed chicory roots taken in the amount of 4% of malt are used as raw materials, and at the stage of mashing the enzyme preparation inulinase with activity of 14 units/g was introduced into the mixture. For the hydrolysis of inulin at the mashing stage, an inulase pause was provided at a temperature of 55–56 °C for 20–30 minutes. The method allows increasing the content of reducing substances in the wort by 1.6%, the apparent and actual fermentation degree by 3.9%, the content of alcohol and carbon dioxide in the beer by 3.2 and 10%, respectively. The finished beer had increased foam resistance and higher foam height, while the introduction of chicory did not impart excessive and extraneous bitterness. The innovative technology of dark beer provides mixing of aqueous extract of roasted chicory with malt wort cooled to the temperature of 85–90 °С. It was found that the optimal mode of the extraction process was the temperature 85–90 °С, hydromodule 1:6, and duration 90 min. Beer with chicory content of 3% was the best in terms of physical, chemical, and sensory properties. The improved method allows to increase the content of reducing substances in wort by 1.5%, apparent and actual fermentation degree by 2.2 and 3%, respectively, to increase the content of alcohol in beer by 2.3%, and carbon dioxide by 3.2%. It was proved that partial replacement of malt by chicory allows to reduce consumption of bitter hops for light beers by 20% (from 14.8 to 12.0 g/dal) and for dark beers by 10% (from 10.3 to 9.3 g/dal).