Open AccessPreliminary Study of the Malt Extract Addition on the Wholemeal Bread Quality
Author(s) -
Simona Man,
Adriana Păucean,
Sevastița Muste,
M. Fernanda Andrade Damián
Publication year - 2012
Publication title -
bulletin of university of agricultural sciences and veterinary medicine cluj-napoca. agriculture
Language(s) - English
Resource type - Journals
eISSN - 1843-5386
pISSN - 1843-5246
DOI - 10.15835/buasvmcn-agr:8808
Subject(s) - food science , fermentation , chemistry , yeast , proteolytic enzymes , enzyme , biochemistry
Malt extract is used for improving the bread quality made from flour with low ability to form sugars. Introduced in dough it is useful for the yeast development, and multiplication and improve the gas fermentation yield. Therefore malt extract is considered a dough improver. An important role is played by proteolytic enzymes of malt extracts. Present in large amounts proteolytic enzymes lead to worsening the bread quality and increase dough property to widen. Therefore for improving quality of malt extract, must take into account not only the chemical components but also the fermentation activity. Dosing of malt extract is made depending on its fermentation activity and the properties flour, so the amount varies between 1 and 3% by weight flour.The purpose of this study was to emphasize the positive changes of the physical and chemical properties of wholemeal bread, by adding malt extract in different percentages (1% and 2%)