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had a negative influence on the content of cysteine, methionine and tryptophan of triticale. The germination time and temperature showed a negative influence on the tryptophan content of spelt. With the knowledge gained, the potential of different cereals for its use in the development of malted cereal-based beverages can be determined. Moreover, the influence of malting process on the content of these substances as well as differences between the raw materials was defined.

7Triticale (x Triticosecale Wittmack) is a promising cereal for malting and brewing due to its high 8 levels of α-amylase and proteolytic activity and low gelatinization temperatures. However, almost no 9 investigation about its protein modifications during malting has been conducted. In this work, triticale 10 proteins during the malting process were separated and analyzed according to their isoelectric point 11 and molecular weight (MW) and to their solubility and MW. Moreover, the composition of free amino 12 acids was determined. The results describe the modification changes of the different protein fractions 13 during malting. Triticale proteins were found between 4,700 and 64,000. The majority of the proteins 14 were characterized as having isoelectric point between 5.08 and 6.63. The Osborne factionation 15 revealed an albumin band pattern of between 13,400 and 153,800, globulin from 12,700-152,300, 16 gliadin from 14,500-230,100 and glutenin from 11,200 and 102,200. Free amino acids increased in 17 concentration during malting except for asparagine, which decreased. Asparagine exhibited varying 18 trends during malting. This paper contributes to the understanding of the protein modifications and 19 metabolic changes during the malting process of triticale and indicates the potential of this cereal for 20 the production of cereal-based products.

The influence of the three malting parameters (germination time, germination temperature, and degree of steeping) on the quality of two oat (Avena sativa L.) cultivars was investigated applying response surface methodology. Each predictor variable was tested at three levels, germination of 6 to 8 days; germination temperatures of 12, 15, or 18°C; and degrees of steeping of 43%, 45% or 47%. All analyses were based on methods described in EBC or MEBAK. The oats used were obtained in 2007 from Nordsaat Saatzucht GmbH, Böhnshausen, Germany. A series of malt quality attributes were evaluated including extract, apparent attenuation limit, Kolbach index, α-aminonitrogen, color, β-glucan, and viscosity. Oat malt was optimized based on barley malt specifications, which are considered appropriate in the beverage production industry for optimal processing. For cv. Ivory, the optimal malting program was achieved after 8 days of germination with moisture content of 46%, and at 17°C. Similarly, cv. Typhon required a germination period of 8 days, a moisture content of 47% and temperature of 16°C. The models showed that the value of R 2 was high and p-value was significant. Therefore it can be said that the model is highly significant. This project demonstrates that oat is an alternative cereal with potential to be used as raw material in malting and brewing purposes.Additional key words: alternative cereal; malt, response surface methodology; wort quality. ResumenOptimización del malteado de avena (Avena sativa L.) como materia prima de bebidas fermentadas Con la ayuda de la metodología de superficie de respuesta, se estudió la influencia de tres variables del malteado (tiempo y temperatura de germinación, y grado de humedad) en la calidad de dos cultivares de avena (Avena sativa L.). Cada variable fue evaluada a tres niveles, de 6 a 8 días de germinación; temperaturas de germinación de 12, 15, o 18°C; y grados de humedad del 43, 45 ó 47%. Todos los análisis estuvieron basados en los métodos descritos por la EBC o por la MEBAK. Los cultivares, obtenidos de Nordsaat Saatzucht GmbH, Böhnshausen, Alemania, fueron de la cosecha del 2007. Se evaluaron una serie de atributos de calidad de la malta incluyendo extracto, límite de atenuación aparente, índice de Kolbach, α-aminonitrógeno, color, β-glucano y viscosidad. La optimización del malteado de la avena se realizó siguiendo las especificaciones de la malta de cebada, consideradas las más apropiadas en la industria de producción de bebidas para un buen procesado. Para el cv. Ivory, el programa de malteado óptimo se alcanzó a los 8 días de germinación con un grado de humedad del 46% y a 17°C. De manera similar, el cv. Typhon necesitó un periodo de germinación de 8 días, un grado de humedad de 47% y una temperatura de 16°C. Los modelos mostraron valores R 2 altos y p significativos. Por lo tanto, se puede decir que el modelo es altamente significativo. Este proyecto muestra que la avena es un cereal con potencial como materia prima para el malteado y la producción de cerveza.

7Although spelt has also promising aptitudes for beer and beverage production, almost no 8 investigation about its protein modifications during malting has been conducted. Spelt 9 proteins during the malting process were separated and analyzed first according to the 10 isoelectric point and molecular weight (MW), and second according to solubility and MW. 11