**5. Application of rye malt in the brewing industries**

The malting technologies were optimized for barley. The new materials must then be compared with the malt to establish identity in the processes. Wheat malt is also very important in large quantities in the western world. The contents of extract in rye malts were also higher than in barley malts (usually >81% [38]. As rye does not have a shell, which represents approximately 10% of the barley's dry weight [32], the fermentation capacities in the rye parts (73 and 77%) are lower than in 80% barley [38] or wheat parts (>78%, [39]), because they contain lower soluble nitrogen compounds and WEAX. However, the content of SN in rye malt turns out to be higher than in barley malt [38]. A higher viscosity of rye malt is the main drawback when using the brewing industry. This impediment can be reversed by modifying the temperature and the germination period (10°C and h) [40].
