The Effect of Different Malt Flours on Rheological Properties of Dough

Abstract

The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties of wheat dough. Malt flour and commercial enzyme added to bread flour decreased peak viscosity and peak temperature values measured in Amylograph. Wheat, rye and oat malt flours provided the best result, respectively, in terms of farinogram properties of flour samples such as water absorption, development time, dough stability, degree of softening and mixing tolerance index. In general, the addition of malt flour increased the extensibility of the dough, while lowering the dough resistance and dough energy. Oats, rice and corn malt positively affected the fermentation properties of the dough such as gas holding power, maximum dough height and gas escape point. It is possible to say that wheat malt gave the best results in terms of pressure, extensibility and energy values obtained by dough inflation analysis. When all the data obtained from the study were taken into consideration, it was seen that the use of malt flour as the enzyme source gave better results compared to the commercial enzyme in terms of dough rheological properties. It has been concluded that wheat malt gives the best results in terms of all dough properties.

Utilization of malted barley flour as replacement of wheat flour to improve technological, rheological, physicochemical, and organoleptic parameters of fortified breads

“…The results showed that with the addition of BMF, DS significantly decreased, which might have occurred due to disturbance in natural wheat gluten network, caused by fibers of BMF. Czubaszek et al (2022) performed experiments to analyze the effect of the addition of barley brewers spent grains on flour for bread In another relevant structure study, Karaoglu et al (2022) studied the influence of various malt flours, including rye, maize, rice, barley, and oat malt, on the rheological qualities of the dough. The addition of malt flours led to more stable dough when compared to commercial enzymes, as the malting process enhances the natural α-amylase presence and activity in barley flour.…”

Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

“…1% to improve the amylolytic potential of baking mixtures and thus improve the technological and sensory characteristics of the final product [1,[24][25][26]. Karao glu et al [27] reduced the falling number of wheat flour from 539 s to the optimal value (274 ± 3 s) using the mixture of wheat flour with various types of malt (from cereals and pseudo-cereals) in amounts from 0.570 to 1.902% and commercial enzyme in the amount of 0.0115%. 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.…”

“…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].…”

“…Moreover, according to Honc ů et al [25], the addition of malt did not modify the taste of wheat bread but contributed to better crumb texture and extended shelf life of the bread. Because special malts, including oat malt, have lower amylolytic activity than typical brewing malts [16], they can be added in higher quantities to flour, especially those with weaker baking parameters [25,27]. The aim of the research by Mäkinen and Arendt [21] was to assess the impact of oat malt on the properties of bread and dough at a level from 0.5 to 5% compared with barley and wheat malt.…”