Effects of Cereal Malts Used as Improver on Physico-Chemical, Nutritional and Sensory Characteristics of Wheat and Millet Composites Breads

Abstract

The aim of this study was to optimize composite breads of wheat and whole millet flour by the use of natural improvers. Three types of local malted cereals were used as natural improvers. The millet flour was fermented with EPSs producing LAB strain prior to use. The technological characteristics of the composite flours were determined using an alveograph. The physicochemical and nutritional characteristics of the composite breads were determined using standard methods and their sensory profiles were evaluated by a panel of 35 consumers. The alveograph results showed an increase in dough resistance, deformation and a decrease in extensibility and elasticity with the level of incorporation of millet flour. From the results of physico-chemical analyses of composite breads, no significant difference (p > 0.05) was observed in the use of the three types of local cereal malts except for the incorporation of 50% of the millet flour. The control sample presented the lowest acidity and dry matter value, the highest water content and pH value. No significant difference (p > 0.05) was observed in the use of the three types of cereal malts for the macronutrient contents of the composite bread samples. However, differences were observed according to the levels of incorporation. Macronutrients results showed an increase in protein content (11.

GC–MS‐based metabolomics elucidates the impact of cereal‐based microbial starters on the metabolite profile of mahewu prepared from yellow maize

“…Pre‐processing techniques such as malting were applied on the inocula utilised in this study, apart from the wheat flour (W) which was used as it is. This process is a traditional technique that is well known to beneficially improve the composition of grains (Kewuyemi et al ., 2022; Tapsoba et al ., 2022; Vingrys et al ., 2022). The presence of hydrocarbons in SM, MM and MYM might be due to the auto‐oxidation of lipids in the grains, which may be caused by the activity of enzymes triggered during the malting process (Gasiński et al ., 2022).…”

Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

“…These researchers found that in terms of the rheological properties of the dough, the use of malt flour as a source of enzymes gave better results than the commercially available enzyme. In addition to improving the rheological characteristics of the dough, the addition of malt had a positive effect on the fermentation properties of the dough, such as increasing the fermentation speed, the ability to retain gases, and a larger volume of the bread loaf [3,[27][28][29]. Malt also contributes to an increase in the content of reducing sugars, which may lead to a greater intensity of the Maillard reaction [25,30].…”