## 3 Results and Discussion
### Chemical Characteristic of Mashes and Fermentation Results
The concentrations of reducing sugars in the obtained mashes (from both types of bread) were similar to those determined in the rye-grain mashes previously studied by us using the PLS method ([PERSON] and [PERSON], 2017). [PERSON] et al. (2017), who carried out starch hydrolysis of bread residues using a commercial \(\alpha\)-amylase preparation, determined dextrin as the most abundant carbohydrate in the bread hydrolysate (73.3% of the total). In turn, sugars fermentable by \(S\). _cerevisiae_ were present in the amount of 14.63 \(\pm\) 0.43 g maltose/L and 5.52 \(\pm\) 0.03 g glucose/L, representing only 15.5% of the available carbohydrates. The authors concluded that the use of a saccharifying enzyme would be recommended to improve the efficiency of starch hydrolysis from waste bread. In our study, an interesting phenomenon was observed in the case of mashes prepared by the native starch hydrolysis method, both without and with starch 'activation'. Among the reducing sugars, glucose was the most abundant (between 139.01 \(\pm\) 1.13 and 147.81 \(\pm\) 0.51 g/L). In turn, the concentrations of other sugars, especially of maltose, were significantly lower in these samples (\(p\leq 0.05\)) than in the mashes prepared by both the PLS-SSF and PLS-SHF methods (Table 2). This confirms the high hydrolytic activity of the enzyme preparations used for native starch hydrolysis. With regard to the content of dextrins in sweet mashes prepared using the PLS method, no beneficial effect of separate starch saccharification before fermentation (SHF) on their \begin{table}
\begin{tabular}{l c c c c c c c c c c c c c} \hline \hline \multirow{2}{*}{**Parameter**} & \multicolumn{4}{c}{**Wheat Bead-Based Mashes**} & \multicolumn{4}{c}{**Wheat-Rye Bead-Based Mashes**} \\ \cline{2-13}  & \multicolumn{2}{c}{**PLS-SSF**} & \multicolumn{2}{c}{**PLS-SHF**} & \multicolumn{2}{c}{**NSH-N/A**} & \multicolumn{2}{c}{**PLS-SSF**} & \multicolumn{2}{c}{**PLS-SHF**} & \multicolumn{2}{c}{**NSH-N/A**} & \multicolumn{2}{c}{**NSH-A**} \\ \cline{2-13}  & **Mean** & **SD** & **Mean** & **SD** & **Mean** & **SD** & **Mean** & **SD** & **Mean** & **SD** & **Mean** & **SD** & **Mean** & **SD** \\ \hline Extract [\% \(\pm\)/\(\mu\)] & 17.60 \({}^{\circ}\) & 0.28 & 18.93 \({}^{\circ}\) & 0.17 & 20.00 \({}^{\circ}\) & 0.10 & 16.40 \({}^{\circ}\) & 0.21 & 18.00 \({}^{\circ}\) & 0.10 & 20.00 \({}^{\circ}\) & 0.10 & 20.00 \({}^{\circ}\) & 0.10 \\ Total reducing sugars expressed as glucose [g/L], & 120.44 \({}^{\circ}\) & 1.58 & 135.25 \({}^{\circ}\) & 1.22 & 145.92 \({}^{\circ}\) & 0.12 & 113.43 \({}^{\circ}\) & 1.67 & 102.49 \({}^{\circ}\) & 1.20 & 140.34 \({}^{\circ}\) & 0.17 & 148.24 \({}^{\circ}\) & 0.13 \\ incl. & & & & & & & & & & & & & & \\ Maltorese & 0.95 \({}^{\circ}\) & 0.17 & 5.85 \({}^{\circ}\) & 0.05 & 0.13 \({}^{\circ}\) & 0.02 & 0.60 \({}^{\circ}\) & 0.06 & 0.32 \({}^{\circ}\) & 0.02 & 0.11 \({}^{\circ}\) & 0.00 & 0.12 \({}^{\circ}\) & 0.00 \\ Maltorese & 35.10 \({}^{\circ}\) & 3.74 & 8.12 \({}^{\circ}\) & 0.11 & 0.29 \({}^{\circ}\) & 0.02 & 33.79 \({}^{\circ}\) & 1.70 & 0.88 \({}^{\circ}\) & 0.04 & 1.15 \({}^{\circ}\) & 0.01 & 0.29 \({}^{\circ}\) & 0.01 \\ Glucose & 82.57 \({}^{\circ}\) & 5.91 & 120.45 \({}^{\circ}\) & 3.67 & 145.48 \({}^{\circ}\) & 1.85 & 77.29 \({}^{\circ}\) & 1.62 & \({}^{\circ}\) & 2.34 & 139.01 \({}^{\circ}\) & 1.13 & 147.81 \({}^{\circ}\) & 0.51 \\ Dextrin [g/L] & 22.71 \({}^{\circ}\) & 0.21 & 23.97 \({}^{\circ}\) & 0.25 & 68.50 \({}^{\circ}\) & 0.09 & 30.84 \({}^{\circ}\) & 1.10 & 51.53 \({}^{\circ}\) & 0.46 & 45.11 \({}^{\circ}\) & 0.57 & 38.02 \({}^{\circ}\) & 0.34 \\ \hline \hline \end{tabular} The results expressed as mean values \(\pm\) SD (n = 3); mean values with different letters (a, b, c, etc.) within the same row are significantly different (ANOVA, \(p<0.05\)).  
\end{table} 
Table 2: Chemical composition of the sweet mashes. content in the obtained mashes was observed in relation to the samples prepared according to the simultaneous saccharification and fermentation (SSF) method.