## 3 Results and Discussion
### Experimental Brewing with Buckwheat Malt and Buckwheat  
At the start of brewing, the ground ingredients were mixed with water to form the mash. During the gradual increase in temperature (infusion mash), the enzymes in the malt and those added according to the recipe broke down the complex compounds into smaller molecules [60]. The saccharification rate indicator is a general measure of malt starch degradation, dependent on the activity of amylolytic enzymes in the mash. It is known that a particularly important factor in starch decomposition is its gelatinization temperature [60]. [PERSON] et al. (2015) reported that gelatinization temperatures of buckwheat malts ranged from 65.76-67.12 \({}^{\circ}\)C [61]. \begin{table}
\begin{tabular}{c c c} \hline \hline
**Characteristic** & **Barley Malt** & **Buckwheat Malt** \\ \hline Moisture, \% & 5.30 \(\pm\) 0.10 & 8.90 \(\pm\) 0.09 \\ Color, EBC-unit & 3.10 \(\pm\) 0.20 & 6.77 \(\pm\) 0.10 \\ Extract of Congress work, \({}^{\circ}\)P & 8.85 \(\pm\) 0.50 & 7.30 \(\pm\) 0.60 \\ Saccharification rate, min. & 8.00 \(\pm\) 0.35 & \(>\)90.00 \\ Filtration speed, min. & 15.00 \(\pm\) 2.00 & \(>\)150.00 \\ Wort pH & 6.00 \(\pm\) 0.10 & 6.77 \(\pm\) 0.21 \\ Kolbach Index & 38.00 \(\pm\) 2.00 & 30.57 \(\pm\) 0.60 \\ Wort appearance & clear & weak opal \\ \hline \hline \end{tabular} Results represent mean values \(\pm\) standard deviation (SD), \(n\) = 3.  
\end{table} 
Table 4: Physico-chemical characteristics for barley malt and buckwheat malt. The values of the determinations made on the resulting word for all eight variants of brewing recipes studied are summarized in Table 5. Variant 0 is missing from Table 5 because the parameters are presented in Table 4 under the name of buckwheat malt. The duration of saccharification for each of the versions examined, independent of the amount of buckwheat malt used, was found to be 5 min during the experiment, with the exception of variant 8 (utilizing 100% buckwheat malt and 2% Termamyl enzyme), for which the duration of saccharification was 10 min. Following the mashing, the EBC method called for cooling the mash to 20 \({}^{\circ}\)C and adding water up to a weight of 450 g. The duration of filtration depends on the composition of the raw material, the content of \(\beta\)-glucans, other fibers, high molecular weight proteins, starches, and the viscosity of the mash. In studies of unconventional brewing raw materials or adjunct additives, a significant increase in the viscosity of the word was seen, resulting in a longer filtration than when using barley malt or wheat malt [30; 62]. Also, \(\beta\)-glucans can decrease the yield in the extract and lead to an increase in the risk of turbidity of the finished beer [30]. In this case, the specialized literature recommends the use of exogenous enzymes (\(\beta\)-glucanase) that allow the decomposition of \(\beta\)-glucans [18; 63]. Recent studies showed very low levels of \(\beta\)-glucans for alternative cereals and pseudocreals [16; 59]. The most important indicator of malt, which affects the efficiency of beer production, is the extract yield. The obtained results showed that buckwheat malt and unmalted buckwheat could be used to obtain beer. In other studies, for buckwheat malt, the mean extract yield levels were around 65% compared to 80% for the control sample (barley malt) [22]. Comparable results were obtained by [PERSON] et al. (2006), who obtained an extract yield between 61.8% and 69.2% [58]. Moreover, the research conducted emphasizes the fact that the word obtained from buckwheat and buckwheat malt presented low fermentability values and high levels of viscosity compared to the word obtained from barley malt [22; 23; 64]. The color of the word presented close values for all eight variants; the lowest value was recorded for variant 1 (7.54 EBC), and the highest value was presented by variant 5 (8.36 EBC). All variants showed higher values for color than barley malt (3.1 EBC, shown in Table 4).