Influence of low-gluten grain crops on beer properties.

Introduction. The prospects of using buckwheat and buckwheat malt for the production of low-gluten beer are shown. Materials and methods. Beer wort and beer were made from crushed white buckwheat and buckwheat malt in the ratio of 85, 90, 95 percent barley malt and 15, 10, 5 percent (crushed buckwheat and buckwheat malt). To determine the content of amine nitrogen iodometric method was used, to determine the content of reducing substances the method of Wilshteter-Schudl was used, the protein content was determined by the method of Keldal, the starch content was determined by the method of Evers. Results and discussion. 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, crushed white buckwheat, buckwheat malt and barley malt are recommended. The sample with the replacement of 5% barley malt on buckwheat has the highest content of reducing substances, namely 91.0 g per 100 g of extract and amine nitrogen 167.1 mg per 100 g of extract, the content of ethyl alcohol in the finished beer 3.5% by weight at mass fraction of the actual extract of 4.83% by mass. When replacing barley malt with crushed white buckwheat, it was better to replace it with 5% barley malt. The content of reducing substances was 86.9 g per 100 g of extract, and the content of amine nitrogen was 154.9 mg per 100 g of extract. The obtained beer of this sample has the best result in terms of alcohol content of 2.9% by weight and in terms of mass fraction of real extract - 5.53% by weight. As the amount of crushed buckwheat and buckwheat malt increases, the amount of reducing substances and amine nitrogen decreases due to the insufficient amount of hydrolytic enzymes in barley malt, under the action of which the above substances are formed. Thus, in the sample with the replacement of 5% barley malt by buckwheat, the content of reducing substances was 92 g per 100 g of extract, and the content of amine nitrogen was 168 mg per 100 g of extract. Whereas in the sample with a substitution of 15% barley malt, these figures are 82 g per 100 g of extract and 91 g per 100 g of extract, respectively. Conclusions. The best crop for the production of low-gluten beer is crushed white buckwheat and buckwheat malt in a ratio of 95:5. [ABSTRACT FROM AUTHOR]