Strong flour improvement using malt flour

Vasilica Nechita, Ionela Niculita, Camelia Arghire, Iulian George Izella
The influence of malt flour on dough’s behaviour depends on the flour composition. We studied the effect of malt flour on a strong flour with alpfa-amylase deficiency. As well as dextrins, glucose and proteins derived from the cereals, malt flour is rich in diastase and is added to wheat flour with low diastatic activity (a measure of the ability of flour to produce maltose from its starch by the action of its own amylase). This sugar is needed for yeast fermentation.

Flours poor in alpha-amylase have small capacity for starch hydrolysis and for form sugars; products obtained from it have lower quality, low volume and porosity, pale crust and dry crumb. Also, this products pass quickly and have a crumb without flavor.

Our determinations were made with a sample of flour type 650 analyzed in accordance with the methodology applied in the romanian standards in force: STAS 90-88, STAS 6124-73, STAS 6283-83 and SR ISO 3093:1997 and rheological behavior of dough with malt flour added was determined with the Chopin Alveograf according to SR ISO 5530-4:1998 and Farinograf Brabender according to SR ISO 5530-1:1998.
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