Properties of flour obtained from malted grains – review (CROSBI ID 720136)
Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija
Podaci o odgovornosti
Nakov, Gjore ; Temkov, Mishela ; Lazova Borisova, Iliana ; Lukinac, Jasmina
engleski
Properties of flour obtained from malted grains – review
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. The aim of this review is to present the changes in grains during the germination process and to use malt flour for the production of new functional products.
germination ; grains ; malt flours ; functional products
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Podaci o prilogu
417-417.
2022.
objavljeno
Podaci o matičnoj publikaciji
Book of Abstracts of the International Congress on Natural, Health Sciences and Technology
Qahili, Reshat
Tetovo: Arberia Design
978-608-217-101-2
Podaci o skupu
International Congress on Natural, Health Sciences and Technology
predavanje
19.05.2022-19.05.2022
Tetovo, Sjeverna Makedonija