Preparation And Properties Of Malt Extract And It's Application In Bakery Products

The hulling rate of barley and conditions of preparing malt extract processing have been studied using non-brewing barley made in our country as raw material.The liquefaction technology and the effect of addingβ-glucosidase on the content , as well as the filtration velocity of malt extract have been investigated.It was found that the high yield of 75.99% can be obtained when the hulling rate is 60%,and the optimal experiment condition is that the additon of themostableα-amylase is 15u/g,theβ-glucosidase is 12u/g,the temperature is 50℃,the pH 6,and for 2h.On this condition,the content ofβ-glucan is 183.38mg/L,α-N is176.52 mg/L,filtration velocity is 1.047mL/min,DE is 52.4%.Currently,the research on food functionality of malt extract have not been reported in literature.In order to enlarge the ways of using malt extract,the food functionality of malt extract,such as solubility,foaming,foam stability,emulsification,emulsification stability,capacities of oil absorption,moisture absorption retention were investigated.Some factors effecting on malt extract's properties were also discussed.Results showed that solid malt extract and liquid malt extract could dissolve in hot water,the solubility are 97.47% and 98.09% respectively;they had capacities of oil absorption,foaming and foaming stablility as well as capacities of moisture and retention in humid and dry environment.Furthermore, the effects of malt extract used in bakery products were studied.Firstly,the farinograph parameter of different wheat dough with different addition amount of malt extract were studied.The results indicate that adding malt extract to different bread dough would change the farinograph parameter of bread dough.And in the five bread flours,the water absorptions are higher when the addition of malt extrat is increasing because of the water capacity of malt extract;the dough developing times of the bread flours are shorten as the viscosity of malt extract;meanwhile,the dough stability times of bread flours are shorten due to the dilution effect. The effects of malt extract in different addition amount used in wheat dough on rheological characteristics of wheat dough and baking properties of cake were investigated.It shows the optimum quantity of malt extract,water and baking time are 4%,27.5% and 35 min respectively.The cake made with the new technology has good flavor,color,texture and the taste quality is almost the same with control.The baking properties of bread,a test for bread preservation,the experiment of the fermented dough as well as the fermentation behavior with different addition of malt extract were carried out,and then,the optimum addtion of malt extract is obtained.The results indicate that the optimum addition of malt extract for bread production was 60% substitution amount of sugar, with this addition, the physicochemical indexes of bread were improved.The sensory quality analysis shows that the bread was improved by a proper addition of malt extract,especially the taste,flavor and the inner textural structure.Furthermore,the staling speed of bread was reduced and its quality assurance period was extended by the food functionality of malt extract.The selected formula for bread production was yeast 1.75%,sugar19.8g,bread improver 0.3% and water 165mL while the addition account of malt extract is 60%.