Development of technology for the oat wort’s production using over 50% husked oat malt with the application of enzymatic preparations

¹ Saint Petersburg National Research University of Information Technology, Mechanics and Optics (ITMO University), 191002, Lomonosova str. 9, Saint Petersburg, Russia
² Baltika Breweries, 194292, 6 Verkhny per., 3 Saint Petersburg, Russia
³ Saint-Petersburg State Institute of Technology, 190013, Moskovsky pr., 26, Saint Petersburg, Russia

^* Corresponding author: Ivanov_VlaA@baltika.com

Abstract

Oat malt is of considerable interest for the development of new functional beverages due to its high dietary fiber content. In order to harness the biopotential of non-starch polysaccharides, which are present in the cell walls of the aleurone layer and endosperm, it is also essential to enhance the extract yield from oat malt exhibiting low extractability (42.8%). This study investigates the effects of enzyme preparations (EP) with high glucoamylase, α-amylase, and cytolytic activity, as well as the endogenous enzymes of malt, on the physicochemical properties of wort quality when utilizing varying amounts of oat malt in the mash. The findings indicate that the incorporation of only enzyme preparations during the mashing of oat malt is insufficient to address the challenges associated with increasing the economic viability of utilizing this raw material. It was only after substituting 50% of oat malt with barley malt and concurrently applying EP that it became possible to obtain wort with a high extract yield, elevated viscosity (1.809 mPa·s), and a turbidity of 5.2 EBC units, which was more than 20 times lower than that of wort produced solely from oat malt.