INFLUENCE OF MALT ON THE INTENSITY OF THE ENZYMATIC PROCESSES

Abstract

Currently, it is relevant to use malt during the dough preparation. Malt is the catalyst of the fermentation process and, at the same time, is a natural flour improver. Bread, baked with the addition of enzyme-converted malt, becomes porous and gets a spicy taste. The purpose of the research is to study the influence of different types of malt on the intensity of the enzymatic processes of bakery. The main objectives of the study were to get various malt products, based on grain and bean raw materials, and to prepare them for the fermentation process, to determine the optimal concentrations of the sponge dough components, to examine the influence of the additional raw materials and to determine the duration of the fermentation process. While preparing the sponge flour, water, malt and yeast were added to all the samples, but leaven and pregelatinized flour were added only to the rye dough. Rye, triticale, wheat, pea, barley and soybean kinds of malt were used. The prepared samples of the dough were baked till 37% of moisture was obtained inside the crumb. The processes of fermentation of sponge dough, consisting of wheat flour with various malt additives, are described with polynomial and logarithmic equations with the reliability of R2 approximation from 0.9662 to 1. The best results were obtained while using wheat malt in the production of both wheat and rye bread. Peas and barley malt are slightly inferior to wheat one. The wheat bread, made with the use of rye malt, scored the smallest number of points. And when making rye bread, soy malt was less intense.