The effect of addition of malt flour on the dough, volume and sensory properties of bread

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F15%3A43900701" target="_blank" >RIV/60461373:22330/15:43900701 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Result language
angličtina
Original language name
The effect of addition of malt flour on the dough, volume and sensory properties of bread
Original language description
A use of barley malt as improving agent has been known for a long time. Improvers of natural and biological origin are generally preferred over that of chemical substances. Addition of malt or legumes flour has a positive impact on processing technology,nutritional and sensory properties of bread. The aim of this study was to determine the effect of the addition of natural malted barley flour (commercial designation of non-roasted diasta) and roasted malt flour on the specific volume and other qualitycharacters of wheat bread. Commercially obtained diasta was roasted at 85, 100 and 130oC for purpose of this work. A dose of diasta to bread was 0.5; 1; 1.5%. Bread specific volume as well as its sensory quality was improved using roasted diasta. The best assessed bread was supplemented with 1% diasta roasted at 100oC.
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Project
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Continuities
I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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