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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


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).

References Aly, S. E., Abdel-Galil, M. M., Abdel-Wahhab, M. A. (2004). Application of adsorbent agents technology in the removal of aflatoxin B1 and fumonisin B1 from malt extract. Food Chem. Toxicol ., 42 , 1825-1831. Anonymous (2001). Human vitamin and mineral requirements. Report of a Joint FAO/WHO Expert Consultation, Bangkok, Thailand, Food and Nutrition Division, FAO, Rome. Błażewicz, J., Liszewsk, M., Zembold-Guùa, A. (2007). Usability of bishop formula in evaluation of malting quality of barley grain. Pol. J. Food Nutr. Sci ., 57 (4), 37-40. Bondia

, pp. 97-103. HAVRLENTOVÁ, M. - BIELIKOVÁ, M. - MENDEL, Ľ. - KRAIC, J. - HOZLÁR, P. 2008. The correlation of (1 → 3) (1 → 4)- β - D-glucan with some qualitative parameters in the oat grain. In Agriculture (Poľnohospodárstvo) , vol. 54 , 2008, no. 2. pp. 65-71. HENRY, R.J. 1986. Genetic and environmental variation in the pentosan and β-glucan contents of barley, and their relation to malting quality. In Journal of Cereal Science, vol. 4 , 1986, no. 3, pp. 269-277. HUTH, M. - DONGOWSKI, G. - GEBHARDT, E. - FLAMME, W. 2000. Functional properties of dietary fibre

, 29-39. Błażewicz, J., Liszewski, M., Zembold-Guła, A. (2007). Usability of Bishop formula in evaluation of malting quality of barley grain. Polish Journal of Food and Nutrition Sciences, 57, 4 (A) 37-40. Farzaneh, V., Ghodsvali, A., Bakhshabadi, H., Zane, Z., Carvalho, I. (2017). The impact of germination time on the some selected parameters through malting process. International Journal of Biological Macromolecules, 94 , pp. 663-668. Gołębiewski, D., Myszka, K., Fraś, A. Boros, D., Burek, J., Mańkowski, D. (2013). Ocena zróżnicowania genotypowego i

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

R eferences Ambroży K., Mejza I. (2012): Modeling data from three-factor experiments with split units set up in designs with different block structures (in Polish). Biul. IHAR 264: 23-31. Błażewicz J., Liszewski M. (2003): Ziarno jęczmienia nagiego odmiany ‘Rastik’ jako surowiec do produkcji słodów typu pilzneńskiego. Technologia Alimentaria 2(1): 63-74. Błażewicz J., Liszewski M., Zembold-Guła A. (2007): Usability of Bishop formula in evaluation of malting quality of barley grain. Pol. J. Food Nutr. Sci. 57 4(A): 37-40. Błażewicz J., Liszewski M., Zembold-Guła A

, G.B.: Structure-function relationship of β-D-glucan endoand exohydrolases from higher plants. Plant Mol. Biol., 47, 2001, 73-91. INOUHE, M., MCCLELLAN, M., NEVINS, D.: Developmental regulation of polysaccharide metabolism and growth in the primary cell walls of maize. Int. J. Biol. Macromol., 21, 1997, 21-28. MACNICOL, P.K., JACOBSEN, J.V., KEYS, M.M., STUART, I.: Effects of heat and water stress on malt quality and grain parameters of Schooner barley grown in cabinets. J. Cereal Sci., 18, 1993, 61-68. MANTOVANI, M.S., BELLINI, M.F., PEDRO, J., OLIVEIRA, A

the relationship of yield on fungicide dose. Phytopathology, 91 (7), 708-716. Pettersson, C. G., Eckersten, H. (2007). Prediction of grain protein in spring malting barley grown in northern Europe. Eur. J. Agron., 27, 205-214. Rajala, A., Hakala, K., Mäkelä, P., Peltonen-Sainio, P. (2011). Drought effect on grain number and grain weight at spike and spikelet level in six-row spring barley. J. Agron. Crop Sci., 197, 103-112. Savin, R., Molina-Cano, J. L. (2002). Changes in malting quality and its determinants in response to abiotic stresses. In: Slafer, G. A., Molina

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