Malting is complex process, which depends on temperature of soaking and germination. The purpose of the diploma work was to evaluate changes in rye during soaking and germination at three different temperatures (10 °C, 20 °C and 30 °C). During the experiment we monitored the intensity of water absorption by soaked grains weighing and drying at a constant temperature of 105 °C. The optimal soaking time was determined based on the final water content in the grain, which is expected to be 45%. During the germination samples were taken 48, 72 and 96 hours after the start of soaking and the percentage of germinated grains, germ length and rootlet length were monitored. We established that among three tested temperatures best results were achieved at 20 °C, since the adequate water content in the rye was reached practically at the same time as at 30 °C, while the germs and rootlets reached the maximum length (germ 13.8 ± 6.2 mm and rootlets 16.2 ± 7.8 mm). At the 30 °C germination process was negatively affected since a significantly lower growth of germs and roots was measured. At the lower temperature (10 °C) water absorption and germination were less intensive. Based on results we have only partially confirmed our hypothesis, since the higher temperature accelerated the water absorption but the positive trend in the germs and roots growth during the germination at 30 °C was not confirmed.
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