ACCUMULATION OF AMYLOLYTIC ENZYMES IN WHEAT GRAIN DURING MALTING PROCESS
Abstract
The content of protein, starch, amylolytic enzymes in the grain of the two varieties of spring wheat (Triticum aestivum L.) grown in the Primorye Territory was determined. The accumulation of amylolytic enzymes in the germination process of wheat with different levels of proteins in the grain was investigated. The effect of mode of germination to accumulation amylolytic enzymes in order to optimize the malting process of grain in obtaining wheat malt also was studied.
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