Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread

Effect of Wheat and Barley Malt Addition on the Quality of the Baking Blend and Wheat Bread

Wheat grain obtained from agricultural overproduction is stored for a long time in grain warehouses, which reduces its baking value. The aim of this study was to use barley and wheat malt flours as additives to flours obtained from grain of different wheat varieties stored for 12 months under optima...

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Bibliographic Details
Main Authors: Justyna Belcar, Joanna Kaszuba, Józef Gorzelany
Format: Article
Language:English
Published: Institute of Animal Reproduction and Food Research of the Polish Academy of Sciences 2022-05-01
Series:Polish Journal of Food and Nutrition Sciences
Subjects:
grain storage
wheat malt
barley malt
amylolytic activity
bread quality
Online Access:http://journal.pan.olsztyn.pl/Effect-of-Wheat-and-Barley-Malt-Addition-on-the-Quality-of-the-Baking-Blend-and-Wheat,147796,0,2.html
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http://journal.pan.olsztyn.pl/Effect-of-Wheat-and-Barley-Malt-Addition-on-the-Quality-of-the-Baking-Blend-and-Wheat,147796,0,2.html

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