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Publisher: Altai State University
Journal: Khimiia rastitel'nogo syr'ia (Chemistry of plant raw material)
Languages: Russian
Types: Article
Subjects: Chemistry, Q, amylolytic enzymes, diastatic power, germination process, malt, protein composition, wheat, QD1-999, Science, амилолитические ферменты, диастатическая сила, проращивание, пшеница, содержание белка, солод

Classified by OpenAIRE into

mesheuropmc: food and beverages

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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