Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes [PDF]
FoodsAmylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of the
Vitālijs Radenkovs +2 more
exaly +4 more sources
Application of the Falling Number Method in the Evaluation of the α-Amylase Activity of Malt Flour
Applied Sciences (Switzerland), 2023 The Falling Number (FN) test is not suitable for the determination of α-amylase activity in malt flour because the amylolytic activity is too high to be determined by the FN instrument.
Marko Jukic +2 more
exaly +3 more sources
Decorticated Lentil Malt Flour: Production Process and Use
Chemical Engineering Transactions, 2023 In this work, the malting process of lentil seeds (Lens culinaris) was set-up to minimize their anti-nutrient content. The first (water steeping) and second (germination) process steps were studied in a 1.2-kg bench-top plant at 25 °C. After 2-h steeping
Alessio Cimini +2 more
doaj +3 more sources
Improvement of the concentration and type of malt in flour-based food [PDF]
BIO Web of Conferences, 2021 This article presents studies of optimization of recipes and nutritional value of bakery products using six types of malt from cereals and legumes. Using the method of mathematical modeling, a reference sample, a blend was determined, and the formulation
Vasyukova Anna +5 more
doaj +2 more sources
Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour [PDF]
Plants, 2022 Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted ...
Marko Jukić +5 more
doaj +4 more sources
Nutritional Quality of Rye Bread with the Addition of Selected Malts from Beans [PDF]
MoleculesThis study aimed to evaluate the effect of partial rye flour (RF) replacement with white bean malt (WBM) and red bean malt (RBM) on the baking and the nutritional quality of bread.
Anna Czubaszek +4 more
doaj +2 more sources
Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking
Applied Sciences (Switzerland)Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the ...
Sylwia Stępniewska +2 more
exaly +3 more sources
Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread
Polish Journal of Food and Nutrition Sciences, 2022 Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different ...
Justyna Belcar +2 more
doaj +1 more source
The effects of malt flours obtained from different cereals on flour and bread quality
Turkish Journal of Agriculture and Forestry, 2023 In this study, firstly, enzyme-active malt flours were obtained from different germinated grains including wheat, barley, rye, triticale, millet, maize, rice, and oat. Next, these enzyme-active malt flours and commercial enzyme were added to bread wheat flour in a level that provides the same amylolytic activity and their effects on bread quality were ...
Karaoğlu, Mehmet Murat +2 more
openaire +2 more sources
HOMOGENEITY OF THE FRIABLE FLOUR OF MALTING BARLEY [PDF]
Journal of the Institute of Brewing, 1996 A detailed comparison was made of the properties of the friable flours and non-friable residues of two samples of malted barley of different nitrogen contents. The friable flours were sieved and fractionated to give a range of particle sizes, and the intact malt, whole friable flour, non-friable residues and fractionated friable flours were subjected ...
H. F. Darlington, G. H. Palmer
openaire +1 more source