PROPERTIES OF FLOUR OBTAINED FROM MALTED GRAINS – REVIEW

NAKOV, Gjore and TEMKOV, Mishela and LAZOVA-BORISOVA, Iliana and LUKINAC, Jasmina (2022) PROPERTIES OF FLOUR OBTAINED FROM MALTED GRAINS – REVIEW. International Journal of Food Technology and Nutrition, 5 (9-10). pp. 48-52. ISSN 2671-3071

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Abstract

Germination as part of the malting process produces malt flour, which can be obtained from various grains (e.g., barley, sorghum, wheat, and rye). Malting is a technological process that involves several operations: steeping, germination, kilning, and cleaning, resulting in malt as the final product, which is usually used for brewing. Further milling of the malted grain produces malt flour, which is often used as an additive to wheat flour to enrich it and obtain better technological properties in the production of bread and bakery products. Information on malt flour with high enzyme content can be found in the literature. However, the literature lacks data on the general changes during germination in the malting process, affecting both carbohydrates and protein complexes. This review aims to present the changes in grains during the germination process and to use malt flour for the production of new functional products.

Item Type:	Article
Uncontrolled Keywords:	germination, grains, malt flours, functional products
Subjects:	T Technology > T Technology (General)
Divisions:	Faculty of Engineering, Science and Mathematics > School of Engineering Sciences
Depositing User:	Unnamed user with email zshi@unite.edu.mk
Date Deposited:	27 Oct 2022 13:14
Last Modified:	27 Oct 2022 13:14
URI:	http://eprints.unite.edu.mk/id/eprint/1042

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