Application of Mathematical Methods for Planning and Predicting the Enzymatic Activity of Oat Malt

Abstract

Traditionally, fermented and unfermented malt is produced from rye. To give special properties to the product, other types of raw materials are used. Objective: application of mathematical methods for planning and predicting the enzymatic ability of oat malt. The work was carried out at Voronezh State University of Engineering Technologies. Amylolytic (AS), cytolytic (CS) and proteolytic (PS) malt abilities were determined by methods used in the malting industry. We made up the experiment planning matrix. For statistical data processing, central rotatable uniform planning was used, which allowed obtaining a regression equation in 30 experiments in triplicate repetition, which describe the fermentative abilities of malt depending on the following input factors - temperature, humidity, duration and dosage of the enzyme preparation Cerexix 6 XMG. Criterion for assessing the influence of the selected factors served as the AS, CS and PS. The greatest influence on the AS, CS and PS is both the duration of germination, and the dosage of Cerexix 6 XMG. The optimum intervals of input factors were determined to achieve the maximum values of the abilities of oat malt enzymes: germination temperature 15.3...19.3 °C; the moisture content of the malt is 45.4-50.2 %; the duration of the process is 6.2-6.6 days; dosage of Ceremix 6 XMG 0.8-0.9 g / 100 g of raw material. The authors believe that using the mathematical methods of experiment planning, one can predict the enzymatic ability of oat malt to intensify the process of malting of oats.