In the study, glucose hydrolyzates were obtained by acting on wheat starch, which was liquefied with the aid of bacterial a-amylase, with Spezyme GA 300W Y553, an enzymatic preparation composed of glucoamylase and lysophospholipase, as well as with Amyloglucosidase AMG 300L, a glucoamylase preparation. Parallel to saccharifying enzymes, Gammazym CX 4000L, Shearzyme 500L and proteinaze Neutrase 0.5L, cellulolytic enzymes, were used. The best physical and chemical properties of the obtained glucose hydrolyzates: the colour factor, the transparency factor, the filtration power, and the highest reductivity were obtained in the process of saccharification using, beside Spezyme, the xylanase preparations: Shearzyme 500L and proteinaze Neutrase 0.5L.