In brewing, the use of cereals (wheat, barley, maize, rice, sorghum, oats, rye or millet),
pseudo-cereals (buckwheat, quinoa or amaranth) and tubers (sweet potato), as starch …

The use of new raw materials in brewing has many advantages. They allow the production
of new beers with interesting flavours and aromas. In addition, the use of certain raw …

Soil serves as the fundamental foundation for agricultural production; however,
inappropriate utilization of soil in conventional cropping systems (CONV) coupled with …

Cereals are a valuable source of biologically active compounds. Phenolic compounds, of
which the phenolic acids (PA) found in cereal grains constitute a significant proportion, are …

This paper researches the properties of two triticale varieties and three selection lines
developed in Bashkortostan. The organoleptic indicators were typical of a standard grain; all …

Triticale grain, a wheat–rye hybrid, has been reported to comply very well with the
requirements for modern brewing adjuncts. In this study, two triticale varieties, in both …

We investigated the hydration and germination of triticale seeds to improve process
efficiency and product quality. The grains were hydrated in a water bath at 20–50° C for 15 …

This study was conducted to produce malt from legume seeds (chickpea, lentil, pea, and
vetch) and test whether malting with parameters, typically barley grain, will result in well …

Purpose. To evaluate the productivity and grain quality of winter triticale varieties grown
under different soil and climatic conditions. Methods. The research process involved …

В производстве напитков незаконченного спиртового и молочнокислого брожения
актуально применение нетрадиционных видов сырья, обладающего преимуществами …