Malt extracts and malt concentrates have a broad range of application in food industry. Those products are obtained by methods similar to brewing worts. The possible reduction of cost can be achieved by application of malt substitutes likewise in brewing industry. As the malt concentrates for food industry do not have to fulfill strict norms for beer production it is possible to produce much cheaper products. It was proved that by means of mathematic optimization it is possible to determine the optimal share of unmalted material for cheap yet effective production of wort.
1. Błażewicz, J. (2004). Properties of worts and malt concentrates obtained with addition of potato starch, triticale grain or barley as an malt substitute. Zesz. Nauk. AR we Wrocławiu, 491, Rozprawy CCXVII, 1-94.
2. Błażewicz, J. & Bo rek, M. (1999). Aplication of bakery type malt extracts in food industry. Cukiernictwo, 2, 15.
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