Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread
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 wheat varieties stored for 12 months under optima...
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Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences
2022-05-01
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| Series: | Polish Journal of Food and Nutrition Sciences |
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| Online Access: | http://journal.pan.olsztyn.pl/Effect-of-Wheat-and-Barley-Malt-Addition-on-the-Quality-of-the-Baking-Blend-and-Wheat,147796,0,2.html |
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| _version_ | 1832557862368313344 |
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| author | Justyna Belcar Joanna Kaszuba Józef Gorzelany |
| author_facet | Justyna Belcar Joanna Kaszuba Józef Gorzelany |
| author_sort | Justyna Belcar |
| collection | DOAJ |
| description | 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 wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers. |
| format | Article |
| id | doaj-art-d7b30e40c33e44319091d53e6af2627a |
| institution | Kabale University |
| issn | 2083-6007 |
| language | English |
| publishDate | 2022-05-01 |
| publisher | Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences |
| record_format | Article |
| series | Polish Journal of Food and Nutrition Sciences |
| spelling | doaj-art-d7b30e40c33e44319091d53e6af2627a2025-02-03T02:00:30ZengInstitute of Animal Reproduction and Food Research of the Polish Academy of SciencesPolish Journal of Food and Nutrition Sciences2083-60072022-05-0172212913910.31883/pjfns/147796147796Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat BreadJustyna Belcar0https://orcid.org/0000-0002-2306-8716Joanna Kaszuba1https://orcid.org/0000-0002-3327-8370Józef Gorzelany2https://orcid.org/0000-0002-1028-097XDepartment of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35-601 Rzeszów, PolandDepartment of Food Technology and Human Nutrition, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35–601 Rzeszów, PolandDepartment of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35-601 Rzeszów, PolandWheat 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 wheat varieties stored for 12 months under optimal conditions, to improve their baking properties. The addition of barley malt flour at a mean rate of 0.5% or wheat malt flour at a mean rate of 0.7% reduced the time needed for the wheat gel to reach its maximum viscosity by 67.2%, compared to the control sample (without malt flour added). Bread made of flour blends with malt flours added was characterised by a higher loaf volume and specific volume as well as darker crust and crumb. The addition of malt flours also led to significantly reduced hardness, gumminess, and chewiness of bread crumb. The study demonstrated that it is possible to effectively use long-stored wheat grains for bread making applying wheat malt flour or barley malt flour as enhancers.http://journal.pan.olsztyn.pl/Effect-of-Wheat-and-Barley-Malt-Addition-on-the-Quality-of-the-Baking-Blend-and-Wheat,147796,0,2.htmlgrain storagewheat maltbarley maltamylolytic activitybread quality |
| spellingShingle | Justyna Belcar Joanna Kaszuba Józef Gorzelany Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread Polish Journal of Food and Nutrition Sciences grain storage wheat malt barley malt amylolytic activity bread quality |
| title | Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread |
| title_full | Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread |
| title_fullStr | Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread |
| title_full_unstemmed | Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread |
| title_short | Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread |
| title_sort | effect of wheat and barley malt addition on the quality of the baking blend and wheat bread |
| topic | grain storage wheat malt barley malt amylolytic activity bread quality |
| url | http://journal.pan.olsztyn.pl/Effect-of-Wheat-and-Barley-Malt-Addition-on-the-Quality-of-the-Baking-Blend-and-Wheat,147796,0,2.html |
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