The effects of malt flours obtained from different cereals on flour and bread quality

In this study, firstly, enzyme-active malt flours were obtained from different germinated grains including wheat, barley, rye, triticale, millet, maize, rice, and oat. Next, these enzyme-active malt flours and commercial enzyme were added to bread wheat flour in a level that provides the same amylolytic activity and their effects on bread quality were investigated. The germination process significantly increased the amylolytic enzyme activity in grains but also caused a significant change in L*, a*, and b* color values. Among flours containing different malt flours, the lowest delayed Zeleny sedimentation value was determined in flour containing paddy malt, while the highest value was measured in flours containing commercial enzyme. The highest average value for gluten index was achieved in flour containing triticale malt, while the lowest value was obtained in flour containing wheat malt. The addition of malt flours obtained from different grains was effective in decreasing the L color value in bread crumb, compared to the control samples. The highest specific volume of 4,78 cm3/g was obtained from bread produced using flour with paddy malt, while the lowest specific volume value of 4,17 cm3/g was obtained from bread made using wheat malt. In conclusion, better bread quality characteristics of specific volume and texture were achieved using flours containing corn, rye, oats, barley, and paddy malt compared to control samples.