Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread

Current issue In press Archive About the Journal Scope Editorial Board Indexed Subscription Contact Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy Instructions for Authors News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score

Search for Author, Title, Keyword

Current issue

In press

Archive

Instructions for Authors

Current issue

In press

Archive

About the Journal Scope Editorial Board Indexed Subscription Contact

Editorial Policies Peer Review Policy For Reviewers Research Ethics Policy Plagiarism Informed Consent Policy Conflict of Interest Policy Open Access Policy Corrections, Retractions and Expressions of Concern Advertising Policy

Instructions for Authors

News New IMPACT FACTOR Volume 70 Authors' Index Volume 70 Reviewers' Index Dietary recommendations during the COVID-19 pandemic. Statement of the Committee of Human Nutrition Science of the Polish Academy of Sciences Our new CiteScore2020 from SCOPUS June 2021 Issue has just been published September 2021 issue has just been released Volume 71's Reviewers Index Our new Impact Factor and Cite Score

CC-BY-NC-ND 4.0

ORIGINAL ARTICLE

Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread

Justyna Belcar ¹

,

Joanna Kaszuba ²

,

Józef Gorzelany ¹

1	Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35-601 Rzeszów, Poland
2	Department of Food Technology and Human Nutrition, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35–601 Rzeszów, Poland

CORRESPONDING AUTHOR

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35-601, Rzeszów, Poland

Submission date: 2021-12-16

Final revision date: 2022-03-25

Acceptance date: 2022-03-29

Online publication date: 2022-05-04

Publication date: 2022-05-04

Pol. J. Food Nutr. Sci. 2022;72(2):129–139

DOI: https://doi.org/10.31883/pjfns/147796

References (35)

KEYWORDS

amylolytic activity

TOPICS

Effects on food quality

Functional properties

Cereals and Grains

Structure-activity relationships

ABSTRACT

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.

REFERENCES (35)

1.

AACC (2009). AACC International Approved Methods of Analysis, 11th ed., International: St. Paul, MN, USA.

2.

Adekunte, A.O., Tiwari, B.K., Cullen, P.J., Scannell, A.G.M., O’Donnell, C.P. (2010). Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice. Food Chemistry, 122(3), 500-507. https://doi.org/10.1016/j.food....

3.

Agrahar-Murugkar, D., Gulati, P., Kotwaliwale, N., Gupta, C. (2015). Evaluation of nutritional, textural and particle size characteristics of dough and biscuits made from composite flours containing sprouted and malted ingredients. Journal of Food Science and Technology, 52(8), 5129-5137. https://doi.org/10.1007/s13197....

4.

Baik, B.K., Donelson, T. (2018). Postharvest and postmilling in wheat grain and flour quality characteristics. Cereal Chemistry, 95(1), 141-148. https://doi.org/10.1002/cche.1....

5.

Belcar, J., Matłok, N., Gorzelany, J. (2020). Technological assessment of winter cultivar of common wheat (Triticum aestivum L.) and winter barley (Hordeum vulgare L.) for pale malt production. Acta Universitatis Cibiniensis. Series E: Food Technology, 24(1), 89-98. https://doi.org/10.2478/aucft-....

6.

El‐Sohaimy, A., Shehata, G., Djapparovec, T.A., Mehany, T., Zeitoun, A., Zeitoun, M. (2021). Development and characterization of functional pan bread supplemented with quinoa flour. Journal of Food Processing and Preservation, 45(2), art. no. e15180. https://doi.org/10.1111/jfpp.1....

7.

Farzaneh, V., Ghodsvali, A., Bakhshabadi, H., Zare, Z., Carvalho, I.S. (2017). The impact of germination time on the some selected parameters through malting process. International Journal of Biological Macromolecules, 94, Part A, 663-668. https://doi.org/10.1016/j.ijbi....

8.

Goesaert, H., Slade, L., Levine, H., Delcour, J.A. (2009). Amylases and bread firming – an integrated view. Journal of Cereal Science, 50(3), 345-352. https://doi.org/10.1016/j.jcs.....

9.

González-Torralba, J., Arazuri, S., Jarén, C., Arregui, L.M. (2013). Influence of temperature and r.h. during storage on wheat bread making quality. Journal of Stored Products Research, 55, 134-144. https://doi.org/10.1016/j.jspr....

10.

Gupta, M., Bawa, A.S., Semwal, A.D. (2009). Morphological, thermal, pasting and rheological properties of barley starch and their blends. International Journal of Food Properties, 12(3), 587-604. https://doi.org/10.1080/109429....

11.

Hager, A.-S., Ryan, L.A.M., Schwab, C., Gänzle, M.G., O’Doherty, J.V., Arendt, E.K. (2011). Influence of the soluble fibres inulin and oat β-glucan on quality of dough and bread. European Food Research and Technology, 232, 405-413. https://doi.org/10.1007/s00217....

12.

Honců, I., Krejćířová, L., Příhoda, J., Sluková, M. (2015). The effect od addition of malt flour on the dough, volume and sensory properties of bread. PARIPEX – Indian Journal of Research, 4(9), 152-155.

13.

Hrušková, M., Švec, I., Kučerová, I. (2003). Effect of malt flour addition on the rheological properties of wheat fermented dough. Czech Journal of Food Science, 21(6), 210-218. https://doi.org/10.17221/3500-....

14.

ICC. (1992a). International Association for Cereal Science and Technology; Standard Method No. 115/1. Method for using the Brabender Farinograph. ICC Secretariat, Vienna.

15.

ICC (1992b). International Association for Cereal Science and Technology; Standard Method No. 126/1. Method for using the Brabender Amylograph. ICC Secretariat, Vienna.

16.

ICC. (1994). International Association for Cereal Science and Technology; Standard Method No. 155. Determination of wet gluten quantity and quality of whole wheat meal and wheat flour. ICC Secretariat, Vienna.

17.

ICC. (1995). International Association for Cereal Science and Technology; Standard Method No.107/1. Determination of the “falling number” according to Hagberg-Perten as a measure of the degree of alpha-amylase activity in grain and flour. ICC Secretariat, Vienna.

18.

Jakubczyk, T., Haber, T., (Eds). (1983). Analysis of Cereals and Cereal Products, Warsaw University of Life Sciences Press, Warsaw, ISBN: 83-00-01628-7, pp. 265–270 (in Polish).

19.

Kleinwächter, M., Müller, Ch., Methner, F.–J., Selmar, D. (2014). Biochemical heterogeneity of malt is caused by both biological variation and differences in processing. I. Individual grain analyses of biochemical parameters in differently steeped barley (Hordeum vulgare L.) malts. Food Chemistry, 147, 25-33. https://doi.org/10.1016/j.food....

20.

Krochmal‐Marczak, B., Tobiasz‐Salach, R., Kaszuba, J. (2020). The effect of adding oat flour on the nutritional and sensory quality of wheat bread. British Food Journal, 122(7), 2329–2339. https://doi.org/10.1108/BFJ-07....

21.

Li Vigni, M., Durante, C., Foca, G., Ulrici, A., Møller Jespersen, B.P., Bro, R., Cocchi, M. (2010). Wheat flour formulation by mixture design and multivariate study of its technological properties. Journal of Chemometrics, 24(7-8), 523-533. https://doi.org/10.1002/cem.12....

22.

Mäkinen, O.E., Arendt, E.K. (2012). Oat malt as a baking ingredient – A comparative study of the impact of oat, barley and wheat malts on bread and dough properties. Journal of Cereal Science, 56(3), 747-753. https://doi.org/10.1016/j.jcs.....

23.

Martins, R.C., Silva, C.L.M. (2002). Modelling colour and chlorophyll losses of frozen green beans (Phaseolus vulgaris L.). International Journal of Refrigeration, 25(7), 966-974. https://doi.org/10.1016/S0140-....

24.

Patras, A., Brunton, N.P., Tiwari, B.K., Butler, F. (2011). Stability and degradation kinetics of bioactive compounds and colour in strawberry jam during storage. Food and Bioprocess Technology, 4(7), 1245-1252. https://doi.org/10.1007/s11947....

25.

Polish Committee for Standardization. (2015). Wheat and wheat flour - Gluten content - Part 2 Determination of wet gluten quantity and gluten index by mechanical equipment. PCS standard PN-EN ISO 21415-2:2015-12. (in Polish).

26.

Polish Committee for Standardization. (2012). Cereal grains and processed cereals - Determination of moisture (Reference method). PCS standard (in Polish).

27.

Rögner, N.S., Mall, V., Steinhaus, M. (2021a). Impact of malt extract addition on odorants in wheat bread crust and crumb. Journal of Agricultural and Food Chemistry, 69(45), 13586–13595. https://doi.org/10.1021/acs.ja....

28.

Rögner, N.S., Mall, V., Steinhaus, M. (2021b). Odour-active compounds in liquid malt extracts for the baking industry. European Food Research and Technology, 247, 1263–1275. 47:1263–1275. https://doi.org/10.1007/s00217....

29.

Schmitt, M.R., Skadsen, R.W., Budde, A.D. (2013). Protein mobilization and malting–specific proteinase expression during barley germination. Journal of Cereal Science, 58(2), 324-332. https://doi.org/10.1016/j.jcs.....

30.

Skendi, A., Biliaderis, C.G., Papageorgiou, M., Izydorczyk, M.S. (2010). Effect of two barley β-glucan isolates on wheat flour dough and bread properties. Food Chemistry, 119(3), 1159-1167. https://doi.org/10.1016/j.food....

31.

Sobczyk, A., Pycia, K., Stankowski, S., Jaworska, G., Kuźniar, P. (2017a). Evaluation of the rheological properties of dough and quality of bread made with the flour obtained from old cultivars and modern breeding lines od spelt (Triticum aestivum ssp. spelta). Journal of Cereal Science, 77, 35-41. https://doi.org/10.1016/j.jcs.....

32.

Sobczyk, A., Pycia, K., Jaworska, G., Kaszuba, J. (2017b). Comparison of fermentation strength of the flours obtained from the grain of old varieties and modern breeding lines of spelt (Triticum aestivum ssp. spelta). Journal of Food Processing and Preservation, 41(6), art. no. e13293. https://doi.org/10.1111/jfpp.1....

33.

Yang, B., Guo, M., Zhao, Z. (2020). Incorporation of wheat malt into a cookie recipe and its effect on the physicochemical properties of the corresponding dough and cookies. LWT – Food Science and Technology, 117, art. no. 108651. https://doi.org/10.1016/j.lwt.....

34.

Zadeike, D., Jukonyte, R., Juodeikiene, G., Bartkiene, E., Valatkeviciene, Z. (2018). Comparative study of ciabatta crust crispness through acoustic and mechanical methods: Effects of wheat malt and protease on dough rheology and crust crispness retention during storage. LWT – Food Science and Technology, 89, 110-116. https://doi.org/10.1016/j.lwt.....

35.

Zarzycki, P., Sobota, A., Ciesielska, Ż. (2012). Effect of storage time on the falling number and apparent viscosity of wheat flour gruels. ŻYWNOŚĆ. Nauka. Technologia. Jakość, 6(85), 66-78 (in Polish; English abstract). https://doi.org/10.15193/zntj/....

Submit your paper

Instructions for Authors

Share

Indexes

eISSN:	2083-6007
ISSN:	1230-0322

Digitalizacja artykułów publikowanych w kwartalniku PJFNS w celu zapewnienia otwartego dostępu do nich przez sieć Internet - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Digitalization of scientific manuscripts published in PJFNS quarterly to enable open access to them in the Internet – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

Utrzymanie procedur zabezpieczających oryginalność artykułów naukowych publikowanych w kwartalniku PJFNS - zadanie finansowane w ramach umowy 607/P-DUN/2019 ze środków Ministra Nauki i Szkolnictwa Wyższego przeznaczonych na działalność upowszechniającą naukę.

Maintenance of procedures assuring originality of scientific manuscripts published in PJFNS quarterly – task financed under the agreement no. 607/P-DUN/2019 from funds of the Minister of Science and Higher Education intended for science dissemination activities.

© 2006-2022 Journal hosting platform by Bentus