CONTROL OF TECHNOLOGICAL PROPERTIES OF UNMALTED GRAIN RAW MATERIALS

Abstract

The article is devoted to the analysis of theoretical and experimental studies of Russian and foreign scientists in the field of preparation of biopolymers of uncooked grain raw materials by thermoplastic extrusion. The paper systematizes and summarizes the results of scientific experiments that give an idea of the physical, biochemical and structural changes occurring in the non-malted grain under such influence. On the basis of the analysis of numerous sources of information the tendencies of development of thermoplastic methods of influence on technological potential of not salted raw materials and, as a consequence - on quality of beer are defined.