Evaluation of the Possibilities of Using Oat Malt in Wheat Breadmaking

Abstract

Malt is a natural additive to bread in amounts below 1%. However, there is a lack of research on supplementing bread with a larger dose of malt. The study aimed to evaluate the partial replacement of wheat flour with oat flour (10%) with/without the addition of malted oat flour (0.6%) and scalded malt flour (10%) on the technological and health-promoting quality of bread. At the dough preparation stage, the malted flour was scalded. The dough was prepared using the single-phase method, and laboratory baked goods were prepared using a standard baking test for pan bread. It was found that the preparation of the dough by the preliminary scalding of malt flour resulted in an improvement in the bread volume and a lower increase in crumb hardness during 2-day storage, i.e., delayed staling, compared to the control bread. Replacing wheat flour with 10% oat flour contributed to an increase in the dietary fiber content of bread and a decrease in its energy value. The measurable effect of adding 10% scalded oat malt flour to bread was a 1.5-fold increase in the total polyphenols content and an almost 2.5-fold increase in antioxidant activity compared to bread supplemented with oat flour.