a clear decrease in G0 was observed. A different effect was observed when PW malt was used for the preparation of desserts. Each dessert produced using PW malt exhibited a lower G0 parameter in comparison to the control sample. However,
a clear decreasein G0 was observed. A different effect was observed when PW maltwas used for the preparation of desserts. Each dessert producedusing PW malt exhibited a lower G0 parameter in comparison to thecontrol sample. However,