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2/2022 vol. 72
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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
 
 
 
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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
 
 
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
 
 
Corresponding author
Justyna Belcar   

Department of Food and Agriculture Production Engineering, Collegium of Natural Sciences, University of Rzeszów, Zelwerowicza St. 4, 35-601, Rzeszów, Poland
 
 
Pol. J. Food Nutr. Sci. 2022;72(2):129-139
DOI: https://doi.org/10.31883/pjfns/147796
 
 
Article (PDF)
References (35) Citations (4)
 
KEYWORDS
grain storage
wheat malt
barley malt
amylolytic activity
bread quality
 
TOPICS
Effects on food quality
Functional properties
Cereals and Grains
Additives
Enzymes
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.
 
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eISSN:2083-6007
ISSN:1230-0322
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W latach 2022-2024 kwartalnik naukowy Polish Journal of Food and Nutrition Sciences realizuje projekt nr RCN/SP/0520/2021/1 finansowany ze środków budżetu państwa – Ministerstwo Edukacji i Nauki w ramach programu „Rozwój czasopism naukowych”. Dofinansowanie wynosi 120 000 zł. W ramach projektu podejmowane są działania zmierzające do podniesienia poziomu praktyk wydawniczych i edytorskich, zwiększenia wpływu czasopism na rozwój nauki oraz utrzymania się czasopism w międzynarodowym obiegu naukowym.

In the years 2022-2024, the scientific quarterly Polish Journal of Food and Nutrition Sciences accomplishes a project no. RCN/SP/0520/2021/1 financed from the state budged – Ministry of Education and Science Republic of Poland in the framework of a program “Development of scientific journals”. The financing amounts to 120,000 PLN. The program aims at improving the level of publishing and editing practices, increasing the impact of scientific journals on science development, and extending the international range of scientific journals.
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