Abstract
ABSTRACT T. dicoccum malt developed high amylolytic and proteolytic activity by applying 0.25 and 0.50 ppm gibberellic acid (GA) and germination for 5 and 7 days at 20°C. The 5‐ and 7‐day malts without GA showed an alpha‐amylase activity (SKB/g) of 73.7 and 99.2, respectively, which was increased to 183.5 and 193.1 by 0.5 ppm of GA treatment. Kolbach Index values of 61.7 and 65.2% of GA malts indicated high modification with conversion times of >1 min. Phytic P decreased from 80.5% in wheat to 41.2–53.4% in malts. Increased volume and softer crumb were characteristic of loaves made with 10 SKB of malt per 100g flour without sugar in the formula.
Published Version
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