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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
Medical and dietary properties of malt extracts
(2013) Mukoid, Roman
Extract polisol made from malt, have a therapeutic dietary properties, thanks to a set of biologically active substances of malt. Given the valuable chemical composition of malt cereals (oats, corn, barley) developed dietary supplements based on them and studied their nutritional value.