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global warming. Acta Zool. Lituanica,   11 (2), 113--120. Costa, J.M., Bollero, G. (2001). Stability analysis of grain yield in barley ( Hordeum vulgare ) in US mid-Atlantic region. Ann. Appl. Biol.,   139 (1), 137--143. Eagles, H.A., Bedgood, A.G., Panozzo, J.F., Martin, P.J. (1995). Cultivar and environmental effects on malting quality in barley. Aust. J. Agric. Res.,   46 , 831--844. Gomez-Becera, H.F., Morgunov, A., Abugalieva, A. (2006). Evauation of grain yield stability, reliability and cultivar recommendations in spring wheat (Triticum aestivum L.) from

Abstract

The aim of this study was to determine the influence of malting on the antioxidant content in cereals such as wheat (PS Sunanka, Zaira, PS 57/11 and Vanda), oat (Dunajec) and barley (Laudis 550) harvested in 2013. Antioxidant and polyphenol contents of these cereals and malts were investigated. Secondary, technological parameters of prepared malts were evaluated and compared with malt from barley Laudis 550 used as reference material. Malting of selected cereals had an impact on antioxidant and polyphenol content and allowed a better extraction of these compounds from cereal matrix, except of barley malt, whose antioxidant and total polyphenol content remained comparable. For other cereal malts, antioxidant contents were 2.0, 1.8, 2.6, 2.9 and 3.2-fold higher and total polyphenol content were 1.8, 1.9, 1.9, 3.1 and 3.4-fold higher than in wheat (PS Sunanka, Zaira, PS 57/11, Vanda) and oat (Dunajec), respectively. From correlation analysis, the results showed that not all polyphenols released by malting have antioxidant activity. Technological parameters (friability, haze of wort, saccharification rate, filtration rate, extract and diastatic power) also indicated that good malt quality had oat Dunajec and wheat PS Sunanka and Zaira in comparison with reference material (barley Laudis 550).

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Wheat Starch Contents on Malt Qualities. Journal of the Institute of Brewing, 117(4), 534-540. DOI:10.1002/j.2050-0416.2011.tb00501.x. 16. Kleinwächter M., Müller Ch., Methner F. – J. & Selmar D. 2014. Biochemical heterogeneity of Malt is caused by both biological variation and differences in processing: Individual grain analyses of biochemical parameters in differently steeped barley ( Hordeum vulgare L .) malts. Food Chemistry , 147, 25 – 33. DOI:10.1016/j.foodchem.2013.09.090. 17. Kunze W. 2010. Technology Brewing and Malting. 4th updated edition. VLB Berlin

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study is to determine critical parameters that impact on beer filtration and manipulated variables which indicates the manner of intervention in the process. These parameters are summarized in Table 1 . The filterability of a beer was represented by the maximal filtrate volume, V max in a given differential pressure (see Fig. 1 ). Figure 1 Pilot scale apparatus and centrifuge used for beer filterability monitoring in experimental scale. Figure 2 Filtrability of different beers treated and not treated with enzymes. Figure 3 Impact of malt quality and different