AbstractThe dynamics of changes in extractable protein content, total α‐ and β‐amylolytic activity, α‐amylolytic activity, anti‐α‐amylolytic and antitryptic activities as well as of pH values during malting process of selected wheat grain variety were studied. The effect of the microflora on the native amylases and their inhibitors were accounted for by microbiological evaluation of wheat grain and malted wheat. After steeping at 72 h the pH of water extracts of wheat grain decreased from 6.4 to 6.0 in samples germinated with gibberellic acid (GA3), and to 6.1 in samples germinated without GA3added. Further decrease of pH up to 5.8 was noted during germination in the case of GA3added. On the other hand the increase of native α‐amylolytic activity and activities of endogenous inhibitors within the first 72 h (steeping) of malting process of wheat grain with and without GA3added were hightly correlated. Rapid increase of wheat grain extractable proteins were started 24 h later. Physiological importance of these findin