Электронный каталог

36
M15
Madet, G.
    Research of malting properties of Kasakhstan tritikale grain varieties for use in the beverage industry. [Текст] / G. Madet // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №3. - P. 59-65
ББК 36

Рубрики: Пищевые производства

Кл.слова (ненормированные):
Malt -- barley -- triticale -- fermentation industry -- kvass -- kvass wort concentrate -- ethyl alcohol -- extract -- variety -- germination ability
Аннотация: In this regard, it is obvious that the performance of work related to theoretical and experimental research aimed at the development of new technological modes of preparation of malt from triticale is one of the urgent tasks, the decision of which, to create an assortment of drinks. The purpose of the research work is to study the malting properties of Kazakhstani varieties of triticale grain.
Держатели документа:
WKU
Доп.точки доступа:
Bayazitova, M.M.

35
T99
Tyan, A.
    Selection of the washing mode in the preparation of beer wort by using the wheat malt. [Текст] / A. Tyan, M. M. Bayazitova // News of national academy of sciences of the republic of Kazakhstan. . - 2021. - №3. - P. 94-98
ББК 35

Рубрики: chemical Technology

Кл.слова (ненормированные):
barley -- wheat -- malt -- beer -- fermentation industry -- beer wort concentrate -- extractivity -- color -- mashing -- hydromodule
Аннотация: It should be noted that unmalted wheat is rarely used in brewing. This is because that the use of this cereal as unmalted material leads to significant deviations in the technological process, in particular, the filtration of wort and beer slows down, reduces the colloidal stability of the final product. At the same time, as a raw material for malt, wheat has some advantages over barley. The article deals with the effect of different amounts of wheat malt on the mashing process, the percentage of mashing and mashing modes of barley and wheat malt are selected experimentally.
Держатели документа:
WKU
Доп.точки доступа:
Bayazitova, M.M.