|
|
Sladování netradičních surovin
Rumanová, Monika
The topic of this thesis, Malting Unusual Ingredients, is focusing on the basic ingredients for the production of malt, the phases of malting process and the nature of unusual ingredients that could be used for its production. Further it looks at the characters of the different malts and possibilities of their use in the food industry. The experimental part of my research includes different varieties of malting of the selected cereals. As well as the traits of the cereal mass such the moistness, germination, weight per a thousand grains, volume weight, the containment of fat, the containment of starch and the containment of the nitrogenous substances. The main purpose of this research was to find an optimal malting method for the selected cereals and the usage of the malt for further food industry production, especially beer, cereal drinks and breads with the addition of brewer´s draff. The malts went through the dialysis and the containment of the sugars, fats, extract of the malt and of the malt wort was specified. The products went through the sensorial valuation and the chemical analysis was carried on the beers. The results of the sensorial analysis of the cereal drinks and the breads as well as the chronografic allocation of the samples including the illustrations can be found in the section with the practical results.
|
guest ::
RSS feed.