The use of malt flours and malt extracts improves the aroma and taste, volume and fresh-keeping of the baked goods. In addition, crust browning and crumb colour can be optimised.
The reducing sugars contained in the malt extract are an important partner in the Maillard reaction (non-enzymatic colouring reaction) in baked goods. When exposed to heat, the sugars react with amino acids to form the characteristic Maillard products, which have a significant positive influence on the aroma, taste, crust colouring and crispiness.
In the case of malt flours and malt extracts, a distinction is made between enzyme-active and enzyme-inactive malt products. Targeted temperature control during the kiln-drying process (malt flour) or vacuum evaporation (malt extract) is crucial. The different effects are briefly described below.
Malt flour, enzyme-inactive
- characteristic aroma and intense, malty, sometimes spicy taste
- appealing crust colour and persistent crust crispness in wheat morning goods
- softer, moister crumb texture in wheat-based baked goods
- slightly extended freshkeeping
The various malt products make it possible to offer a range of baked goods with a variety of aroma and taste profiles with little effort. The following illustration shows baguettes that were all made using the same basic recipe. By adding different malt flours or malt extracts, numerous flavour variations can be produced. Similar to a cuvée of different types of wine, the different malt products can be mixed and combined to create further aroma and taste profiles.
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
