volume 5, issue 11 (95), P21-29 2018
DOI: 10.15587/1729-4061.2018.141974
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Sergii Tsygankov, Viktor Ushkarenko, Olena Grek, Olena Krasulya, Iuliia Ushkarenko, Alla Tymchuk, Olena Onopriichuk, Oleksandr Savchenko

Abstract: Technology and equipment of food production 21 main component of their formulation, rye malt, was replaced with wheat raw materials [1]. The information is given about the selection of strains of yeast, which ferment kvass wort at temperatures above 30…32 °C [2]. Other developments are aimed at special treatment of traditional components using the new biotechnological resources (xylanolytic enzymes