BUCKWHEAT MALT PRODUCTION METHOD Russian patent published in 2014 - IPC C12C1/18 

FIELD: food industry.

SUBSTANCE: whole buckwheat grains are cleared of grain impurities, dust and metal contaminations, sorted according to grains sizes, washed; float is removed; grains are disinfected; buckwheat grains are soaked by an air-water method at a temperature of 15-16°C in tap water till relative moisture content is equal to 42-44%. Air and water pauses alternate every 4 hours; grains are sprouted during 6-7 days at a temperature of 15-16°C till achievement of maximum activity of amylolytic action enzymes. Malt drying is performed in a staged mode with the temperature increase from 45°C to 60°C, during the first 8 hours - at a temperature of 45-50°C till moisture content is equal to 28-30%. Then one performs drying during 8 hours at a temperature of 50-55°C till moisture content is equal to 10-12% and then - during 10 hours at a temperature of 55-60°C till moisture content is equal to 5-6%.

EFFECT: invention allows to manufacture the high quality ready product due to increase of values of extractivity and amylolytic activity of buckwheat malt enzymes, produce malt with dietary properties which may be used for manufacture of food products with reduced gluten content for wide consumers range and group of persons suffering from gluten intolerance.

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