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The study aimed to determine the free sugar and total phenolic contents (TPC), and in vitro antioxidant activity in different wheat and barley malt flour. Thirty malt flour samples were prepared from wheat cultivars Lorena and Snaša, and malting barley Tristan, feed barley Zlatko, hull-less barley Osvit, and Mandatar, during different periods of germination from 1 to 4 days. The identified sugars in the samples were maltose, glucose (Glc), and sucrose, but fructose (Fru) and isomaltose were found in trace amounts. The maltose content was the highest, reaching up to 8.6 % among the detected sugars. The Glc content ranged between 1.0 % and 4.4 %, and sucrose was from 0.6 to 4.3 %. The samples Tristan (14.9 %) and Osvit (13.5 %) were characterized by the highest total free sugar content. Snaša flour contained high comparable amounts of soluble sugars (11.6 - 8.1 %) at 0 - 96 h of germination. The TPC and in vitro DPPH radical scavenging activity increased during germination, as they were higher in barley varieties than in wheat ones. Wheat and barley malt flour can be combined to increase the amounts of fermentable sugars and antioxidants to create bakery products, sourdoughs, craft beers, functional and dietary foods, and fermented drinks.

In this work, the malting process of lentil seeds (Lens culinaris) was set-up to minimize their anti-nutrient content. The first (water steeping) and second (germination) process steps were studied in a 1.2-kg bench-top plant at 25 ℃. After 2-h steeping about 98.8% of seeds sprouted. As the germination process was prolonged for 72 h, the flatulence-inducing raffinose or phytic acid content was reduced by 94% or 63%, respectively. The third process step (kilning), carried out under fluent dry air at 50 ℃ for 48 h and at 75 ℃ for 3 h, gave rise to a gold metallic yellow-lentil malt, the cotyledons of which were cyclonically recovered and finally milled. The resulting decorticated yellow-lentil malt flour was used to prepare a fresh egg pasta high in raw protein (28±2 g/100 g), low in phytate (0.46±0.03 g/100 g) and in vitro glycemic index (38%), and approximately zero oligosaccharides. [ABSTRACT FROM AUTHOR]

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Featured Application: The modified method provides a viable and practical tool for evaluating α-amylase activity in malt flour and has the potential to become an important tool in the brewing and distilling industry to facilitate daily monitoring of the malting process. The Falling Number (FN) test is not suitable for the determination of α-amylase activity in malt flour because the amylolytic activity is too high to be determined by the FN instrument. The aim of this study was to modify the FN method to allow quantification of high α-amylase activity in malt flour. The modifications were performed in two ways: using different amounts of malt flour (0.05, 0.1, 0.2, and 0.3 g) or by using malt extracts (0.5, 1, 2, 3, 4, 5, and 6 mL). In both cases, 6 g of standard wheat starch was used as substrate. The results of the modified methods were compared with the α-amylase activity determined by the standard Ceralpha method. Linear and nonlinear exponential regression was used to calculate the predicted amylase activity, and Bland-Altman analysis was used to measure the agreement between standard and modified methods. The modifications of the FN method using 0.1 g of malt flour showed that the modified method was able to accurately measure high levels of α-amylase activity in malt flour, and the results obtained by the modified method were in agreement with the results obtained by the standard Ceralpha method. [ABSTRACT FROM AUTHOR]

Today various sweeteners are competing with sucrose in food market. They are creating acceptable sweetness and preserving technological and sensory properties of the product. In this study enzymatic sorghum malt use as sucrose replacer in gluten-free rice cake production. For this purpose, moisture, specific volume, porosity, crust color values, firmness and sensory properties were evaluated. The results showed that with increasing substitution of sucrose by enzymatic sorghum malt, moisture content and a* increased. However, falling the moisture content in sample containing malt flour were lower than control during the storage (1week) was with the lapse of time a week after bake a cake, malt flour contains less moisture loss in samples from the control samples. The results also showed enzymatic sorghum malt increased the softness of texture and able to prevent hardening of the texture during storage. In addition, the results indicated that the sample that 40% sucrose had been replaced with malt flour had the highest porosity, specific volume and L* value. Also this sample was equal in sweetness to control and the judges taste the sample was superior in other features. Thus, according to the results we can say that an enzymatic sorghum malt can be used as a natural sweetener, especially in celiac disease is needed products. [ABSTRACT FROM AUTHOR]

Bu çalışmada, farklı tahıllardan (buğday, arpa, çavdar, tritikale, darı, mısır, pirinç, yulaf) elde edilen malt unlarının hamurun reolojik, fermantasyon ve çirişlenme özellikleri üzerindeki etkisi araştırılmıştır. Ekmeklik una eklenen malt unu ve ticari enzim, Amilograf cihazında ölçülen pik viskozite ve sıcaklık değerlerini düşürmüştür. Un örneklerinin su absorpsiyon, gelişme süresi, hamur stabilitesi, yumuşama derecesi ve yoğurma tolerans indeksi gibi farinogram özellikleri açısından sırasıyla buğday, çavdar ve yulaf maltı en iyi sonucu vermiştir. Genel olarak, malt unu ilavesi hamurun uzayabilirliğini arttırırken, hamur direncini ve hamur enerjisini düşürmüştür. Yulaf, p irinç ve mısır maltı, hamurun gaz tutma gücü, maksimum hamur yüksekliği ve gaz kaçış noktası gibi fermantasyon özelliklerini olumlu yönde etkilemiştir. Hamur şişirme analizi ile elde edilen basınç, uzayabilirlik ve enerji değerleri açısından en iyi sonuçları buğday maltının verdiğini söylemek mümkündür. Çalışmadan elde edilen tüm veriler dikkate alındığında enzim kaynağı olarak malt unu kullanımının hamur reolojik özellikleri açısından ticari enzime göre daha iyi sonuçlar verdiği görülmüştür. Tüm hamur özellikleri açısından buğday maltının en iyi sonuçları verdiği sonucuna varılmıştır. [ABSTRACT FROM AUTHOR]

The Falling Number (FN) test is not suitable for the determination of α-amylase activity in malt flour because the amylolytic activity is too high to be determined by the FN instrument. The aim of this study was to modify the FN method to allow quantification of high α-amylase activity in malt flour. The modifications were performed in two ways: using different amounts of malt flour (0.05, 0.1, 0.2, and 0.3 g) or by using malt extracts (0.5, 1, 2, 3, 4, 5, and 6 mL). In both cases, 6 g of standard wheat starch was used as substrate. The results of the modified methods were compared with the α-amylase activity determined by the standard Ceralpha method. Linear and nonlinear exponential regression was used to calculate the predicted amylase activity, and Bland-Altman analysis was used to measure the agreement between standard and modified methods. The modifications of the FN method using 0.1 g of malt flour showed that the modified method was able to accurately measure high levels of α-amylase activity in malt flour, and the results obtained by the modified method were in agreement with the results obtained by the standard Ceralpha method.