rye malt for bread beer kvass yeast 300gr Russian product red rye malt fermented

Description

Malt is a healthy food product that can be used as a food additive, for making kvass, nutritious drinks, for making bread, in baking, in addition, malt can be used in cosmetology. And without it it is impossible to make a single malt, no beer, no whiskey, no Bourbon.
There are two types of malt-fermented and unfermented. The latter can be prepared at home, but with fermented things it is somewhat more difficult — it is usually fried in ovens until ready, and at home there is a chance to break the temperature regime.
The difference is that unfermented malt contains amylases that help process starch into easily digestible carbohydrates for yeast, which speeds up the fermentation process, while fermented malt does not contain the necessary amylase. Therefore, it is used more as a source of carbohydrates, flavors and colors. However, the use of a particular type of malt depends on the product that will be obtained.
Malt is a product of artificial grain germination, in the case of rye, the seeds germinate within 5-6 days. Malt preparation requires special conditions-after careful sorting and cleaning, the grain is placed in a zone of the required temperature without lighting and filled with water, which must be changed every 6-7 hours. The procedure ends with drying and roasting, depending on where the malt will be used. It is when roasting in malt that the process of formation of melanoids begins, which give the malt a specific color and aroma.
The value of amino acids in rye is really high. Even compared to wheat grains, it contains more lysine, threonine, and phenylalanine. However, the complete set of amino acids, as indicated on the package, of course not. The fact is that a number of amino acids are only in meat, and in plant products-it can not be. How can we talk about artificial enrichment? Then it should be noted and emphasized...
Rye grains contain many amino acids, even all essential amino acids, but do not contain three substitutes-asparagine, glutamine and cysteine.
Oligopeptides .
Easily digestible polysaccharides: glucose, fructose, maltose, dextran. Only in rye grain was detected the level of lecesi-polysaccharides consisting of fructose residues, which have a positive effect on the consistency of rye dough.
Polyunsaturated omega-3 and omega-6 fatty acids.
Minerals: phosphorus, potassium, magnesium, iron, manganese, calcium, copper, iodine, fluorine, zinc, selenium.
Vitamins: C, A, E, Biotin, thiamine, Riboflavin, Niacin, Pantothenic acid, pyridoxine, folic acid.
Phospholipids.
Useful property:
Due to its composition, rye malt promotes the development and growth of muscle mass, activates protein metabolism, stimulates the digestive system, removes toxins, and stimulates the production of bile. Therefore, it is recommended to use it for people with diseases of the gastrointestinal tract, but not in the acute stage, a tendency to form gallstones, anemia, caution in diabetes, disorders of the nervous system.
Preparation of rye kvass is simple and consists in the following:
Recipe: 2 tbsp. l. rye malt fermented ground pour one liter, cool to 60 ° C, boil and let stand for 1 hour. The resulting extract is drained into another container (dispose of the remaining sediment), add 2 tablespoons of sugar, 1-2 g of dry yeast, pour into a bottle (if desired, you can add 4-5 raisin fruits) and stand for a day at a temperature not lower than +20 ° C (almost at room temperature). Then also put it in the refrigerator for a day. After that, the kvass is ready for use. Carefully open the bottle and do not leave it open until the product is completely consumed.
Shelf life after opening the bottle-up to 7 days when stored in the refrigerator.
For making bread
Fermented ground rye malt is an excellent component for making rye, rye-wheat, malt bread varieties. It promotes better water absorption and provides good elasticity of the dough, improves the structure of the bread crumb, forms soluble substances that enhance fermentation, and increases the shelf life of the finished product.
Recipe 1. In the bread recipes you know, fermented ground rye malt is added at the rate of 3-5% of the flour mass.
Recipe 2. 700 g wheat flour; 400 ml water 18-20 ° C; 30-35 g rye fermented malt; 7-8 g dry baking yeast; 10 g vegetable oil; 1 tbsp sugar-1-2 tsp salt.
Recipe 3. 600 g wheat flour; 100 g rye flour; 420 ml water 18-20 ° C; 30-35 g rye fermented malt; 7-8 g dry baking yeast; 10 g vegetable oil; 1 tablespoon granulated sugar; 1-2 tsp salt.
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