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Today, malt as a sweetener, flavoring and coloring can be used in different food products especially baby food, malt coffee, beverages and confectionary products. In general, in rate of soluble solids and malt quality several factors affect such as temperature, enzymes and distance of roller mill. The aim of this research was to determine the optimal level of these factors on the amount of solid material extracted from generative malt compared with normal industrial malt in consumption market. In this regard, treatments at temperature level 51, 75 oC, Amiloglocosidaz and Beta - Glucanase enzymes, furthermore, in intervals of 0.6, 0.8, 1 mm roller mill. Were under chemical test (Brix, PH and iodine test). According to the results, Brix and pH while the highest rate in samples processed at a temperature of 72 ° C was observed,rising temperatures increase the Brix and pH values However, changes in consumer glucanase and Amyloglucosidase enzymes, statistically significant differences in levels of Brix and pH samples did not show.
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Farahnaz Salimi - Born 1989 March 7 Master of Organic Chemistry with a 12 year experience in the food and chemical industry and has done various researches including the complete removal of aflatoxin from nuts without any residue for the first time in the world, producing oils.
