RATIONALE OF TECHNOLOGY OF MASHING OAT MALT FOR THE PRODUCTION OF GLUTEN-FREE BEER

The article is devoted to the substantiation of the technology of mashing oat malt for the production of glutenfree beer. Oats are a promising raw material for the production of products with functional properties due to their rich chemical composition and high nutritional and biological value, as well as their good acceptance by consumers, including those suffering from celiac disease. On the other hand, oats are a cereal crop with unrealized brewing potential. The use of oat malt for beer production can be innovative but also challenging. It has been found that oat malt is characterized by properties different from barley malt. The increased content of ?-glucan in oat malt causes difficulty in filtering intermediate products and finished beer. Due to the low activity of ?-amylase in oat malt, the duration of starch saccharification is prolonged, resulting in lower extract yield and lower degree of fermentation. The increased protein content in malt can cause a decrease in the stability of beer during storage. To eliminate the difficulties encountered in the processing of oat malt and to obtain wort with the required carbohydrate and nitrogen composition, it is proposed to use complex-action enzyme preparations Alphalase Sorghum, Alphalase AP3, Diazyme FA (Danisсo, Denmark), which are optimized mixtures of ?-amylase, ?-glucanase, and protease. The complex enzyme preparation reduces the viscosity of the mash and facilitates its filtration, while increasing the wort yield and making it easier to filter finished beer when using the membrane method. When adding an enzyme preparation of complex action, the viscosity of wort decreases, since the preparation effectively breaks down ?-glucan, starch and pentosans. The temperature regime for mashing oat malt by the infusion method using an enzyme preparation of complex action, developed taking into account the technological properties of oat malt, is recommended. The use of atypical malted raw materials in brewing ? oat malt ? can give beer completely new organoleptic properties, which is another advantage of gluten-free oat beer.