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RESEARCH PRODUCT

The Influence of The Degree of Grinding to Obtain of Some Fermented Mashes Based on Whole Wheat and Husked Millet

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The purpose of this article was to study the influence of degree of milling whole wheat (was ground in 4 variants of grain) and husked millet (was finely ground) to obtain fermented mashes type Braga. There have been 4 mashes of grist of whole wheat, grist husked millet, hop pellets and water and were boiled under continuous stirring and then cooled. Their content has diluted with water and then strainer by pressed through a sieve. Each mash-filtrate has divided in two and added white sugar 7%, resulting two series of sweet mashes. One has inoculated with a mixed culture of yeast and lactic bacteria and the other only with yeast culture. After fermentation were analyzed fermented mashes (pH, volatile and total acidity, total and soluble dry substances, dynamic viscosity, alcohol concentration, number of yeast and bacteria cells (UFC/mL). All determinations have made in triplicate. For both series of fermented mashes observed an increase in viscosity for increasing grain particles of grist. Increased viscosity was higher when using only inoculums of yeast culture. pH values for both series of mashes varied in opposite directions. Towards lower pH's initial pH was significant for the series of mashes fermented with mixed cultivation of microorganisms. Are balanced values of alcoholic strength of fermented mashes at 25°C for 40 h. Very small inoculums of yeast ensures appropriate alcohol concentration, but not a total acidity that provides drinking fermented sour-sweet character type specific Braga. According to the ingredients used and method of obtaining of fermented mashes recommended wheat grain milling at 0.3 and/or 0.4 mm for a positive sensory evaluation.