TECHNOLOGICAL INDICATORS OF EXTRUDED BARLEY

Abstract

In the production of beer with the replacement of part of the malt with unsalted grain products, pretreatment of grain products is necessary in order to prepare the main biopolymers (starch, proteins) for cleavage using malt enzymes. Various physical factors of influence are used to achieve the goal. Currently, extrusion processing of grain raw materials is widely used in the food industry. At the same time, the duration of processing, the temperature in the extruder, the conditions at the exit of grain products from the matrix have an impact. The paper presents the results of a study of the duration of extrusion processing on the quality indicators of barley used in brewing. A modification of the carbohydrate complex of extruded barley has been established. At the same time, the level of starch content decreases, the content of dextrins, soluble sugars and the level of extractivity of barley increases.