Abstract

Nowadays there is an increasing emphasis on the use of raw materials. Typically, raw materials – in this study malt – are used in animal feeds and used in the brewing industry. However, in terms of quality (eg. high fibre content), these can be included in human nutrition, we have limited information on this possibility. The aim of our work was to compare different malt flours and examine the possibility of using malt in the baking industry. We were to investigate some of the most relevant parameters, such as dietary fibre content, crude protein content, fat content, carbohydrate content, dry matter content, moisture content, salt and energy content. In the future, we aim to conduct a research on some of these parameters with different malt types as the brewing industry uses novel ingredients different cereals, pseudocereals such as amaranth (Amaranthus spp.), oat (Avena sativa L.), quinoa (Chenopodium quinoa Willd.) in addition to the spring barley (Hordeum vulgare L.) or wheat (Triticum aestivum L.). Based on brewing studies, malt has a high fibre and protein content. Having these advantageous qualities, malt should be part of humans’ healthy diet. Using malt flour in the baking industry can be a new direction which can lead to creating a healthier lifestyle and healthier eating habits than suggested by the WHO (World Health Organization).

Highlights

  • Today, brewing is in its heyday, and several researches are being carried out on every step of the process, from which malt production can not be left out

  • A diet rich in fibre can prevent the development of certain diseases such as obesity, type 2 diabetes, cardiovascular disease, cancer (Kendall et al, 2010; Szendrei and Csupor, 2006)

  • In order to determine its chemical parameters, we examined dietary fibre content, crude protein content, fat content, carbohydrate content, dry matter content, moisture content, salt and energy content

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Summary

Introduction

Today, brewing is in its heyday, and several researches are being carried out on every step of the process, from which malt production can not be left out. As a major source of starch brewing industry use in addition to the usual and mostly used barley (Hordeum vulgare L.) and wheat (Triticum aestivum L.), corn (Zea mays L.), rice (Oryza sativa L.), oat (Avena sativa L.), millet (Panicum miliaceum L.) and rye (Secale cereale L.) are used. The list of cereals that may be used is not exhaustive, it should be mentioned sorghum (Sorghum bicolor L.), spelt wheat (Triticum spelta L.), quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Moench), millet (Panicum miliaceum L.) and amaranth (Amaranthus spp.) (Tarko et al, 2018; Trummer, 2018; Baloghné Nyakas, 2013). Based on the results of had used brewers’ spent grain in 2019, it can be stated that there is a possibility of using a by-product of the brewing (Nagy and Diósi, 2020; Nagy and Diósi, 2019)

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