Naslov
Properties of flour obtained from malted grains – review

Autori
Nakov, Gjore ; Temkov, Mishela ; Lazova Borisova, Iliana ; Lukinac, Jasmina

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of Abstracts of the International Congress on Natural, Health Sciences and Technology / Qahili, Reshat - Tetovo : Arberia Design, 2022, 417-417

ISBN
978-608-217-101-2

Skup
International Congress on Natural, Health Sciences and Technology

Mjesto i datum
Tetovo, Sjeverna Makedonija, 19.05.2022

Vrsta sudjelovanja
Predavanje

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
germination ; grains ; malt flours ; functional products

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija, Nutricionizam

POVEZANOST RADA