dry matter

The physicochemical characteristics of wheat and rye bread samples are presented. It was found that wheat bread contains 8.8% more fermentable dry matter than rye bread. It is shown that alcohol wort obtained from bakery waste using amylolytic enzymes can serve as an alternative raw material for alcohol production. The effectiveness of using wort from wheat bread waste is proven due to the increase in dry matter content after saccharification of the wort by 10,5 % and changes in pH, compared to the rye sample.

The influence of the bacterial α-amylase type and temperature on the accumulation of soluble dry matter and reducing sugars during fermentation of wheat batch has been investigated. The correlation between thermal stability of α-amylase and process parameters is shown. The initial activity of the enzyme preparation affects the starch hydrolysis intensity. The change in the enzymes activity, occurred due to their inactivation at high temperatures, affects the maximum content of dry matter and reducing sugars in the liquefied matter.