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- Title
Preliminary Study of the Malt Extract Addition on the Wholemeal Bread Quality.
- Authors
MAN, Simona; PĂUCEAN, Adriana; MUSTE, Sevastita; DAMIAN, Mihaela
- Abstract
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 gasfermentation 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%).
- Subjects
MALT; PLANT extracts; BREAD quality; DOUGH; FERMENTATION
- Publication
Bulletin of the University of Agricultural Sciences & Veterinary Medicine Cluj-Napoca. Agriculture, 2012, Vol 69, Issue 2, p505
- ISSN
1843-5246
- Publication type
Article
- DOI
10.15835/buasvmcn-agr:8808