By the use of malt flours and malt extracts, aroma and taste, volume of the baked goods and freshkeeping can be improved. Moreover, crust colour and crumb colour can be optimized.
The reducing sugars contained in the malt extract are an important partner of the Maillard reaction (non-enzymatic colouring reaction) in baked goods. By the effect of heat, the sugar substances react with amino acids while forming the characteristic Maillard products, which significantly influence the aroma, taste, crust colouring and crispness in a positive way.
In the case of malt flours and malt extracts, a difference is made between enzyme active and enzyme inactive malt products. Decisive is a specific temperature control during the kiln-drying process (malt flour) or during vacuum steaming (malt extract). The different effects are described briefly in the following.
Malt flour enzyme inactive
- softer, moister crumb texture in wheat-based baked goods
- slightly extended freshkeeping
- appealing crust colour and lasting crust crispness in wheat morning goods
- characteristic aroma and intense, malty, partly spicy, taste
Malt flour enzyme active
- better oven spring and, as a result, a higher volume of baked goods in wheat-based baked goods
- softer, moister crumb texture in wheat-based baked goods
- extended freshkeeping
- appetizing crust colour and lasting crust crispness in wheat morning goods
