The saccharified barley malt as a bakery material

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F00027022%3A_____%2F14%3A00000518" target="_blank" >RIV/00027022:_____/14:00000518 - isvavai.cz</a>

Result on the web

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DOI - Digital Object Identifier

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Result language

čeština

Original language name

The saccharified barley malt as a bakery material

Original language description

The application of saccharified malt from naked barley in conventional bakery products was tested. The saccharified malt was added to the sweet leavened pastries, sponge cakes and biscuits as a substitute for sugar in the recipes. It was found that the dosage of malt as a sugar replacement from 30 to 50% is acceptable in terms of baking and sensory quality of products. The addition of saccharified malt caused a slightly darker crumb colour and reduced the intensity of sweet taste, but did not change significantly the basic composition of pastries. Depending on the amount of malt added the changes of the sugar composition in the products were observed in favour of maltose. The monosaccharides content decreased in the samples leaved by yeast and on the contrary the content of maltose increased. The other samples contained significantly less sucrose and slightly more fructose and glucose.

Czech name

The saccharified barley malt as a bakery material

Czech description

The application of saccharified malt from naked barley in conventional bakery products was tested. The saccharified malt was added to the sweet leavened pastries, sponge cakes and biscuits as a substitute for sugar in the recipes. It was found that the dosage of malt as a sugar replacement from 30 to 50% is acceptable in terms of baking and sensory quality of products. The addition of saccharified malt caused a slightly darker crumb colour and reduced the intensity of sweet taste, but did not change significantly the basic composition of pastries. Depending on the amount of malt added the changes of the sugar composition in the products were observed in favour of maltose. The monosaccharides content decreased in the samples leaved by yeast and on the contrary the content of maltose increased. The other samples contained significantly less sucrose and slightly more fructose and glucose.

Type

D - Article in proceedings

CEP classification

GM - Food industry

OECD FORD branch

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Project

<a href="/en/project/QI101B090" target="_blank" >QI101B090: New processes of production of functional cereal and dairy foods and functional beverages with content of bioactive ingredients from selected vegetable and animal agricultural commodities and with probiotics and procedures for their quality estimation.</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2014

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Article name in the collection

Proceedidngs of 10th International Conference on POLYSACCHARIDES-GLYCOSCIENCE

ISBN

978-80-86238-70-8

ISSN

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e-ISSN

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Number of pages

4

Pages from-to

155-158

Publisher name

VŠCHT v Praze

Place of publication

Praha

Event location

Praha

Event date

Oct 22, 2014

Type of event by nationality

WRD - Celosvětová akce

UT code for WoS article

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