Technological value of non-malted raw materials
The addition of barley and rice in the amount of up to 10% has a positive effect on the foaming of beer due to the increase of its viscosity.. Both of these materials are more extractive than malt, if the barley is dehulled before grinding.
The addition of more of the above-mentioned raw materials requires the use of enzyme preparations to achieve the required characteristics of the production wort and beer. The addition of barley in the production of the light beer wort occurs 40%. Currently, it is striving, to increase the proportion of unmalted barley to 70%.
In countries, in which maize is grown on a large scale, its addition to the mash comes to 40%, frequent without the introduction of enzyme preparations of microbial origin. The addition of a small proportion of non-malted starchy raw materials can be technologically and economically advantageous. Processing large amounts of these raw materials does not always produce favorable results.
Starch syrups are the more preferred malt substitute raw materials. Required to change the chemical composition of these syrups, which is made in the process of mashing, it is relatively insignificant.
The economic benefits of using starchy non-malt raw materials arise from this, that the loss of extractive compounds is eliminated, which are recorded in the malting process.
Among the non-malted raw materials, white sugar is added to the wort in an amount up to 20% gives the best technological effects. It is a raw material devoid of protein and tannins, thus increasing the physicochemical stability of beer. The wort containing an increased amount of sucrose in its composition ferments more intensively than the wort made of malt alone and with the use of starchy non-malted raw materials. This wort gives a beer with a higher degree of attenuation, which in terms of our beer trade is of special importance. This is because the higher degree of attenuation is an advantageous feature for the commercial durability of beer.