RHEOLOGICAL PROPERTIES OF RYE MASH PREPARED BY THE METHOD OF PRESSURELESS LIBERATION OF STARCH IN MASHING AND FERMENTATION.

The digital rheometer of Brookfield DV III type equipped with TUR-8 turbine mixer (own design) was used for the examination of rheological properties of the rye mash prepared by pressureless liberation of starch (PLS method). The mash flowability was monitored during mashing and 3-day fermentation. The real rye mash with solid particles (glumes, endograin) was investigated. The viscosity of mashes decreased with the shear rate increasing at each phase of mashing as well as during 3-day fermentation. On the basis of the results obtained, it was found that the rye mashes under the study were non-Newtonian liquids. Their flow curves have yield stress and are nonlinear, therefore they are well-described by mathematical Casson’s model.

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eISSN:	2083-6007
ISSN:	1230-0322

W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.