The effects of malt flours obtained from different cereals on flour and bread quality

In this study, firstly, enzyme-active malt flours were obtained from different germinated grains including wheat, barley, rye, triticale, millet, maize, rice, and oat. Next, these commercial enzyme added to bread wheat flour in a level that provides the same amylolytic activity their effects on quality investigated. The germination process significantly increased but also caused significant change L*, a*, b* color values. Among containing flours, lowest delayed Zeleny sedimentation value was determined paddy malt, while highest measured enzyme. average for gluten index achieved triticale malt. addition of effective decreasing L crumb, compared control samples. specific volume 4,78 cm3/g produced using with 4,17 made conclusion, better characteristics texture corn, oats,