Mukoid R. Improving of oat malt technology

Українська версія

Thesis for the degree of Candidate of Sciences (CSc)

State registration number

0412U004435

Thesis Registration Form

0412U004435.pdf

Applicant for

Mukoid Roman

Specialization

05.18.05 - Технологія цукристих речовин та продуктів бродіння

Date of defense

24-10-2012

Specialized Academic Board

Д 26.058.04

National university of food technologies

Essay

The thesis is devoted to the improvement of oat malt technology. Sensory, physiological, physical, chemical and biochemical indices of different varieties of oats and their changes during malting were investigated. It was found that bare-grained oats, compared with filmy oats, has significant advantages. Optimal technological parameters of bare-grained oats malting are as follows: temperature with a gradual increase from 14 to 17 ° C, humidity 41…42 %, duration 4…4,5 days.

Thesis supervisor

Yemelyanova Nina

Official opponents

Мелетьєв Анатолій Євгенович
Буранова Світлана Володимирівна

Files

AVTOREFERAT.doc

ДИСЕРТАЦІЯ МУКОЇДА Р.Р. (зшита).doc

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