Analysis of the accumulation of amylolytic enzymes in triticale grain during malting process

Generalization of the results theoretical and practical research in production beer showed that rise prices for cereals, particular barley, leads to an increase price malt and, accordingly, cost final product – beer. In this regard, modern brewers face acute problem a shortage high-quality raw materials production, as well high competition consumer market. The need inexpensive brewing has grown significantly. Along with substitutes, new appeared on commodity market triticale. It surpasses barley terms total amount extract other chemical indicators, so use culture material is promising direction brewing. work, we selected optimal modes malting grain triticale varieties “Balausa 8” moisture content 40 %, 42 % 44 germination 3, 4 5 days at temperatures 14 °C, 16 °C 18 °C. Based experimental studies, it been found should be considered temperature soaking grains %. mode was experimentally determined which made possible ensure maximum accumulation hydrolytic enzymes. Accelerated synthesis amylases (217.99 units) occurs due rate diffusion gibberellin-like substances cells aleurone layer. amylolytic enzymes observed already 5th day malting, shortens process by 2 using classical technology