Effect of Malt Flour Addition on the Functional and Technological Characteristics of Common Wheat Flour

Authors

  • Djilali BOUHADI Laboratory of Bioconversion, Microbiology Engineering and Sanitary Safety, University of Mascara (UN 2901), BP. 763, Sidi Saïd, 29000, Algeria.
  • Ahmed HARIRI Laboratory of Bioconversion, Microbiology Engineering and Sanitary Safety, University of Mascara (UN 2901), BP. 763, Sidi Saïd, 29000, Algeria.
  • Zouaoui BENATTOUCHE Laboratory of Bioconversion, Microbiology Engineering and Sanitary Safety, University of Mascara (UN 2901), BP. 763, Sidi Saïd, 29000, Algeria.
  • Hamza BELKHODJA Laboratory of Bioconversion, Microbiology Engineering and Sanitary Safety, University of Mascara (UN 2901), BP. 763, Sidi Saïd, 29000, Algeria.
  • Kada IBRI Department of Biology, Faculty of Natural and Life Sciences, University of Mascara (UN 2901), BP. 763, Sidi Saïd, 29000, Algeria

Keywords:

Malt flour, Bread, Gluten, Falling number, Zeleny, CHOPIN alveograph

Abstract

Our work consists of studying the improvement of the bread-making quality of soft wheat flour by using a natural product, malt
flour, to enhance its value as an intermediate product, by examining its influence on the biochemical, nutritional, technological and
organoleptic behavior of the finished product. The chemical composition of bread flours (you have only studied soft wheat flour) with
added malt flour (water, fat, protein, ash, starch content) as well as the technological and functional properties (gluten, falling number,
Zeleny, CHOPIN alveograph) were thus determined. The study showed that the incorporation of malt flour into wheat flour provides
more mineral salts, fat and starch and a decrease in the sedimentation index, amylase activity, swelling index "G" and deformation work "W" and an increase in tenacity "P". The breads obtained had a good volume, a good crumb texture, a fine crust and a good taste,
especially for flours with 1% and 2% malt added, comparable to the control bread.

Vol_12_Issue_2_June_2020

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Published

12/19/2022

How to Cite

BOUHADI, D., HARIRI, A., BENATTOUCHE, Z., BELKHODJA, H., & IBRI, K. (2022). Effect of Malt Flour Addition on the Functional and Technological Characteristics of Common Wheat Flour. Revue Nature Et Technologie, 12(02), 52–62. Retrieved from https://journals.univ-chlef.dz/index.php/natec/article/view/86

Issue

Vol. 12 No. 02 (2020)

Section

Agronomic & Biological Sciences

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