liquefaction

The regularities of rye wort liquefaction using the Shearzyme 500L enzyme preparation have been studied. It was established that regardless of the rye grinding degree at the stage of thermo-fermentative processing using Amylex 4T simultaneously with Shearzyme 500L, the content of high molecular dextrins and sugars in the wort decreases, and the content of low molecular dextrins increases. Shearzyme 500L also increases the content of dissolved substances in the wort and decreases the wort's kinematic viscosity.

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.