RETURNABLE BAKING WASTE — A NEW TYPE OF RAW MATERIALS FOR DISTILLATES PRODUCTION (PART II. STAGE OF RAW MATERIALS PREPARATION FOR DISTILLATION)

摘要: The processes that take place upon saccharified wort obtaining from the returnable baking waste and its fermentation was research subject of this work. development operational parameters at stage preparation for distillation, which provides a high-quality product is purpose samples fermented obtained various bread bakery products types produced by large enterprises in Moscow were objects study. To characterize composition wort, indicators to assess quality grain raw materials used. mass concentration individual sugars determined using high performance liquid chromatography on an Agilent Technologies 1200 Series device. qualitative volatile components gas Thermo Trace GC Ultra It established percentage solids transition soluble state does not depend type range 87.6% 90.7%, starch state, contrary, processed type. shown use rye-wheat after preliminary enzymatic treatment with thinning cytolytic drugs mixture wheat ratio 1÷1 1÷2 can improve rheological characteristics transfer 98.1% 99.3% state. has been efficient process waste, Fermiol Turbo‑24 alcohol yeast races are most suitable, ensure yield ethanol optimal wort.