White malt used in bread baking. Red and white malt

Dry malt is a product widely used in food production. Like many supplements, it has its own varieties, understanding the difference in which is quite important. What is fermented rye malt, how does it differ from a non-fermented product? What is its benefit or possible harm? Application features? - about all this below.

Differences between fermented and non-fermented malt

A red, stewed product is obtained by languishing it - the same fermentation. It is carried out under the influence of high temperatures. Further drying also takes place at elevated air temperature in a special room.

The unfermented or white (light, unroasted) version is not dried, so it will have slightly different properties than rye red.

If we talk about the application, then fermented malt in the baking industry is used as an additive to rye bread. Due to this, the crumb becomes more pleasant in appearance, acquires a brownish-brown color. Taste properties increase, aromatics become more rich, yeasty, homemade. Borodino, custard bread is also not complete without the addition of this variety.

The fermentation process is quite laborious, lengthy, costly. Approximately 20% of grain dry matter is wasted. However, the benefits of fermented rye malt are well worth it.

Unfermented raw materials are dried immediately after their germination. The final product has a light color and increased activity of enzymes. This gives reason to use it in a fairly limited amount. Sometimes unfermented malt is added to wheat bread. But according to experts, it is more expedient for these purposes to use an extract created using a special technology.

Benefits of fermented malt

The extracts released when using the additive in baking improve the process of gas formation in the dough. How much malt to add when preparing the dough should be decided by a knowledgeable baker who can accurately calculate the proportions and not harm the future loaf.

Fermented malt is used not only in baking, it is used for other purposes. Its popularity is due to the undoubted benefits:

  • It is a natural product without any additives or impurities. As it is now customary to say - natural, environmentally friendly;
  • It has a unique vitamin and mineral composition;
  • Improves the processes of cleansing the body, promotes digestion;
  • It has general strengthening properties, especially rye malt;
  • It has good taste characteristics, which can also be attributed to useful qualities.

If we talk about the harm of fermented malt, then it takes place only in case of individual intolerance to the composition, or if a person who abuses products using malt suffers from gastric diseases (ulcer, gastritis, etc.)

Where to buy fermented malt?

The holding company FOOD IMPORTS LLC supplies a high quality product to the market of St. Petersburg. However, our wholesale customers are also customers from other cities. We care about our clients and guarantee:

  • Availability of goods in the required quantity;
  • prompt delivery;
  • Full advice on any issue.

Turning to FOOD IMPORTS LLC, you get the perfect tandem: product quality and decent service.

Compound: roasted rye.
The nutritional value:
100 grams of the product contains:
proteins............10.4g
fats............2.3g
Carbohydrates..........66.4g
Energy value 315 kcal.

Packing on 400gr. in a box 13 pcs .
Price 35 rub. per piece
Shelf life 12 months
Store in a dry place at temperatures from -15C to +30C
Air humidity no more than 75%
Malt is manufactured in accordance with GOST R 52061-2003, packaged in accordance with TU 9184-001-63529782-11

(Red) has long been used in Russia for the preparation of custard bread, confectionery, brewing, and also serves as the main raw material for the preparation of kvass and other drinks.

Exactly red malt gives the bread aroma, unique taste and brownish-brown color. It is a flour improver, promotes better water absorption and provides good dough elasticity, improves the structure of the bread crumb. Malt forms soluble substances that enhance fermentation, while the most valuable grain components for the body acquire a special digestible form, increase the shelf life of the finished product

Red rye malt is an environmentally friendly product made from selected rye grains.
Drink to your health!

Rye malt fermented ground is a valuable diabetic product. Substances contained in it Slow down the absorption of fats and carbohydrates, HELP stabilize blood sugar levels, and a complex of minerals (manganese, magnesium, zinc, chromium and selenium) play an important role in the regulation of natural insulin production by the pancreas.

Porridges, yoghurts, soups, purees, kissels, salads, enriched with rye malt, will take their rightful place in the diet of CHILDREN'S FOOD. Given that rye malt CONTAINS all 8 essential amino acids, its importance in the diet of people can hardly be overestimated.

The use of fermented ground rye malt

Ground can be used as:

  • FOOD ADDITIVE.

    Fermented rye malt ground can be used as a food additive to improve the taste, adding to homemade cakes, soups, meat (cutlets, chops ...) and vegetable dishes, salads, sauces, fruit purees, etc.

  • NUTRITIOUS DRINK.

    Recipe: 1 tsp. pour 200-250 ml of malt with boiled water cooled to 60 ° C, mix thoroughly and let stand for 5 minutes, after which the extracted malt will settle and the drink is ready to drink. Fresh cream or milk can be added if desired. This drink is the most biologically valuable of all drinks that exist today. It normalizes digestion, prevents the reproduction of pathogenic microbes, improves metabolism, has a beneficial effect on the cardiovascular system, relieves fatigue and is a dietary and prophylactic product.

    Kvass from fermented ground rye malt at home can be prepared not only tasty, but also very healthy, with healing properties. It normalizes digestion, prevents the reproduction of pathogenic microbes, improves metabolism, has a beneficial effect on the cardiovascular system, relieves fatigue and is a dietary and prophylactic product. That is why, from time immemorial, at hospitals and soldiers' barracks, there were special kvass breweries and kvass, where kvass was prepared from rye malt.

    Recipe: 2-3 tsp. fermented ground rye malt pour 1 liter of boiled water that has cooled to 60 ° C and let it brew for 1 hour. Pour the resulting extract into another container (dispose of the remaining sediment), add 2 tbsp. l. sugar, 1-2 g of yeast, pour into a nylon bottle (if desired, add 4-5 raisins) and keep at a temperature below +20 ° C for a day. Then place in the refrigerator for a day, after which Kvass is ready for use. Open the bottle carefully and do not leave open until the product is completely consumed. The shelf life of kvass after opening the bottle is up to 7 days when stored in the refrigerator.

  • FOR PREPARING BREAD.

    Fermented rye malt ground - an excellent component for the preparation of rye, rye-wheat, malt breads. It is a flour improver, promotes better water absorption and provides good dough elasticity, improves the structure of the bread crumb, forms soluble substances that enhance fermentation, and increases the shelf life of the finished product. Every day more and more people bake bread at home using various recipes.

    Here are some of them:

    • Recipe 1. In the bread recipes known to you, fermented ground rye malt is added at the rate of 3-5% of the flour weight.
    • Recipe 2. 700 g wheat flour; 400 ml of water (18-20 ° C); 30-35 g fermented rye malt; 7-8 g of dry baker's yeast; 10 g vegetable oil; 1 tbsp granulated sugar; 1-2 tsp salt.
    • Recipe 3. 600 g wheat flour; 100 g rye flour; 420 ml of water (18-20 ° C); 30-35 g fermented rye malt; 7-8 g of dry baker's yeast; 10 g vegetable oil; 1 tbsp granulated sugar; 1-2 tsp salt.
  • OUTDOOR

    Face masks. mask from fermented rye malt ground will make the skin soft and supple. Due to the influence of amino acids and fatty acids, the surface tension of the skin increases, wrinkles are smoothed out, the skin acquires a healthy color and appearance.

    Recipe: 1 tsp malt mixed with 0.5-1 tsp. honey and 1 egg yolk. Mix well. Apply to cleansed skin for 20-30 minutes. Then wash off with warm water. You can apply the mask 2 times a week.

    Fermented ground rye malt is necessary for everyone without exception, but it is especially useful:

    Children and the elderly.

    · Pregnant women and lactating mothers.

    Those who are associated with intense mental and physical labor.

    Victims of the Chernobyl accident.

    Acting on various body systems, ground fermented rye malt:

    Normalizes the acid-base balance in the gastrointestinal tract and improves digestion.

    Promotes the most efficient absorption of carbohydrates and enhances the absorption of nutrients in the intestines.

    It is an excellent breeding ground for beneficial intestinal bacterial flora.

    Prevents the appearance of stones in the gallbladder, bile ducts and liver.

    Helps to increase intestinal peristalsis, helping the body to cleanse itself of accumulated toxins and toxins in time.

    The introduction of fermented ground rye malt into the diet will prevent the occurrence and development of cholelithiasis and will bring tangible benefits in the following diseases:

    Dysbacteriosis.

    · Gastritis with low acidity.

    Enterocolitis.

    Duodenitis.

    Chronic constipation due to dysbacteriosis or colitis.

    · Regular consumption of products enriched with ground fermented rye malt is a good prevention of cancer of the rectum and colon.

    · Polyunsaturated fatty acids Omega-3 and Omega-6, which are part of fermented ground rye malt, together with other components, help reduce the level of bad cholesterol in the blood and prevent the deposition of atherosclerotic plaques on the walls of blood vessels.

    Hammer fermented rye malt contains a lot of antioxidant vitamins E, A, C, which:

    To prevent heart attacks and strokes.

    Ground fermented rye malt is a valuable diabetic product. The substances contained in rye malt slow down the absorption of fats and carbohydrates, help stabilize blood sugar levels, and a complex of minerals (manganese, magnesium, zinc, chromium, selenium) play an important role in the regulation of natural insulin production by the pancreas.

    Porridges, yogurts, soups, purees, jelly, salads, enriched with ground fermented rye malt, will take their rightful place in the diet of baby food. Regular consumption of rye malt:

    Prevents many diseases, including tumors.

    · Strengthen the immune system and effectively restore the energy tone of the body (especially useful for patients who have undergone serious illnesses, complex operations, as well as for people suffering from exhaustion or being in an asthenic state).

    Considering that rye fermented hammer malt contains all 8 essential amino acids, its importance in the diet of people can hardly be overestimated. It finds successful application:

    Polyunsaturated fatty acids Omega-3 and Omega-6, which contribute to the optimization of all metabolic processes in the body.

    Minerals: phosphorus, potassium, magnesium, iron, manganese, calcium, copper, iodine, fluorine, zinc, selenium, ensuring the constancy of osmotic pressure, acid-base balance, absorption processes, secretion, hematopoiesis.

    Vitamins: C, A, E, H, B1, B2, B3, B5, B6, B9, F, which regulate the course of all chemical reactions in the body.

    Phospholipids necessary for the construction of new cell membranes.

    Contraindications:

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    MALT AS AN IMPROVER

    Malt is a germinated grain. The changes in matter which take place during the germination of grain are generally fairly well known; We have already referred to them several times.

    In order to use the insoluble, high-molecular reserve substances of the endosperm as nutrition, the embryo awakening to life must process them into soluble and easily perceived forms. To do this, he has at his disposal various enzymes and, above all, the ability to form such enzymes in large quantities. During germination, the amount of enzymes increases markedly.

    It has been firmly established that the amount of both carbohydrate-decomposing amylases, or diastase, and protein-dissolving enzymes (proteases) increases with the duration of germination. The action of these enzymes is manifested in the formation of soluble substances.

    Starch is broken down into dextrins and malt sugar, and partly into grape sugar, protein substances pass into various, even less characteristic intermediate stages, into albumoses, peptones and amides. This change is associated with the partial breakdown of minerals, especially phosphates, into an inorganic form. The processes can be analytically traced both by the increase in the amount of soluble constituents and by the increased enzymatic strength that distinguishes the grain.

    How simple these growth processes are in general, how complex they are individually - and their mechanism is still not known.

    It is known that the decomposition of starch is divided into 2 phases: the liquefaction of swollen and gelatinized starch, followed by saccharification. Both processes run in parallel, but the conditions that favor them are completely different. While the optimum temperature for saccharification is -45-50 °, starch liquefaction occurs faster - only at 60-70 ° C. At low temperatures, the starch paste is thicker, at higher temperatures it is more liquid. It is now considered established that liquefaction occurs due to the appearance of another enzyme (cytase) along with amylase, and that both processes depend not only on the action of amylase

    Further, there is still doubt as to whether the amylases of resting grain and malt are the same. Brown and Maurice see the difference in the fact that grain amylase at rest (translocation) dissolves starch grains without preliminary eroding, that it has little or no effect on starch paste and only transfers soluble starch, at an optimum temperature of 45-50 ° C, into sugar. In contrast, malt amylase corrodes and liquefies starch grains before saccharification, and its optimum temperature is 50-55 ° C, i.e. 5 ° higher.

    The latest research (Chrzaszcz)) undoubtedly indicates that here we are talking in both cases, about the same enzyme, only with a difference in action. For the preparation of bread, it is interesting that in a grain at rest the ability to liquefy is very small; this has been established many times. The process of protein breakdown is even less known in detail. There are only a small amount of protein-dissolving enzymes in the grain; action, they are very weak. In malt, the proteolytic strength increases rapidly and the splitting very soon leads to the formation of amides. The formation of peptones is very small, and even generally controversial.

    Osborne's suggestion that the alcohol-soluble protein of a dormant grain disappears rather quickly during germination, and that a new, alcohol-soluble protein of a different composition appears in its place, is finally refuted by Luers in his book ("Hordein and binine of barley"). in alcohol, malt protein is part of the undecomposed protein of the resting grain.Further, a noticeable regular increase in the acid content is observed in malt, which is caused partly by the formation of acid phosphates, partly by the formation of organic acids (amino acids).

    As for the technique of making baker's malt, it is fundamentally very simple and, like the preparation of ordinary malt, does not require much special experience in order to give good improvers.

    Well-cleaned grain, in most cases barley or wheat, is first washed and swelled - since only with sufficient moisture can germination occur.

    This process is carried out with different duration, depending on the type of grain and on the type of process. Coated barley requires a longer softening (at a higher temperature 2 days, at a lower temperature 3-4 days); grains free from hulls, such as wheat, require a shorter time of approximately 24-36 hours. During this process, the grain must be given sufficient air access so that it does not suffocate.

    Moist grain ready for swelling is either scattered on the current, or placed in rotating drums, where the germination process takes place. Here it is very important to observe certain conditions: the height of the grain layer, the regulation of ventilation, temperature, the duration of germination, etc. If the sprout has reached a certain length, i.e. the malt is ready, then the germination process is interrupted by reducing the amount of water in the grain and, due to this, all growth processes stop.

    The malt is “drying”. Drying should not take place at too high a temperature, otherwise the malt enzymes are weakened or become inactive. The main enzyme, amylase or diastase, is easily quantified by diastatic strength and thus makes it possible to characterize individual malt preparations.The action of malt preparations, of course, corresponds to the magnitude of diastatic strength, but the significance of malt in baking does not end there.

    Decisive is not the maximum of enzymes, but their optimum. It is especially necessary to observe the ratio of diastatic factors to proteolytic ones. No data have been published regarding those conditions in malt production that retard proteolytic enzymes and favor diastatic ones. It is also little known how certain varieties of grain influence this or that development, although these influences probably exist. All this remains the secrets of the manufacturers.

    In any case, it is known that the action of malt in this respect is very diverse, and the task of the production in the manufacture of malt should be to limit the action that dissolves the protein.

    Analytical constants for this evaluation of malt preparations are not firmly established. Methods for determining the proteolytic strength of malt preparations are particularly unsatisfactory.
    Trial baking should be decisive.

    The most perfect use of malt for the purpose of baking is, undoubtedly, in the preparation of extracts from malt.

    The solutions obtained in this way contain all the active substances from all layers of the grain without the admixture of shells and films.

    Such malt liquors are only preserved when, by appropriate thickening, they are so strongly enriched in dry matter that the development of microorganisms is impossible.

    Therefore, they are evaporated into thick extracts and put on sale. Naturally, an indispensable condition for this concentration is that the temperature used to evaporate excess water does not exceed a certain limit, otherwise the action of enzymes is reduced. Aqueous extracts of malt are evaporated in a room with rarefied air, in which, depending on the degree of rarefaction, water, already at lower temperatures of 40 - 45 ° C, passes into steam. So, in general terms, the formation of diamalt occurs. The details of the preparation and processing of malt are unknown, and all the originality of the products is based on them.

    Over the past decades, a number of malt extracts have been created for baking purposes, which is evidence of how the use of malt preparations has taken root.

    Below are tables of the composition of the multiple extracts, showing very different data (see tab. p. 502). The following should be noted in this table. Fluctuations in water content are very significant and should be taken into account when evaluating a malts extract. For ash content, values ​​​​of 1.65-1.77 are normal.

    An increased ash content should be suspect when using impurities, especially if the amount of phosphoric acid varies. The fluctuations, as can be seen from the above numbers, are significant. Titratable acidity, in terms of lactic acid, ranges between 1.24 and 2.28. These are extremely large differences. Here, of course, we are talking about a larger or smaller acid impurity. The important thing is that the pH did not always run in parallel with that found by titration; degree of acidity, which should not be forgotten when evaluating malt.

    With regard to diastatic power, we also see noteworthy differences; so there are extracts that have almost no D.S. (diastatic strength), (since D.S. up to 30 almost does not indicate an increase in the content of the enzyme); Only those extracts that, according to the old Linner method, have 50 or more D.S., can be considered truly diastatic extracts. On the other hand, the D.S. of extracts rarely rises above 100. Extracts with 60 - 75 D.S. are normal. In extracts with a higher D.S., a strong effect is noted that destroys proteins.

    The simplest use of malt is to grind it together with grain, or to mix malt ground into flour into flour or dough. Similar malt flour can be found commercially.

    Malt flour can have very different effects.
    It depends on the content of soluble substances and, above all, the enzyme. The enzyme is especially abundant in the outer parts of the grain. If you want to keep these amounts of enzyme in malt flour, then you have to prepare high-yield malt flour, that is, add as many outer layers of grain as possible to the flour. Malt flour becomes dark because the shell particles, just as in the manufacture of flour, color the products dark. If you grind the malt into a thin white flour, then its activity also decreases. It is especially important here to pay attention to the limitation of proteolytic strength.

    As for the mode of action of this most important improver, first of all, one must understand for oneself in what direction one can expect an influence on the process of making bread.

    First, it is necessary to anticipate the effect of malt preparations on
    fermentation process anyway.     Thanks to the digestible substances found in the malt, the yeast is given a large amount of the necessary food and a rich substrate for fermentation. Due to the increase in the amount of enzymes resulting from the addition of malt to the dough, their action is enhanced and supplemented, and, depending on the duration of their action, a new soluble, easily absorbed and capable of fermenting substance is formed.

    Therefore, in terms of speeding up the fermentation process, malt preparations can always be used. The advantages in this case will be: reduction of fermentation time or savings on yeast (within known limits).

    This acceleration of fermentation is not always beneficial for bread volume. Not all flour produces a dough that reacts to the acceleration of fermentation by increasing its volume; the dough, increasing in volume, can give a large-porous, coarse crumb.

    In most cases, accelerated fermentation is reflected in an increase in the volume of bread.

    Next, you need to trace the following actions of malt enzymes. The accelerated breakdown of starch favors the formation of a large amount of soluble carbohydrates, as well as the formation of a crust, since caramelization and brittleness depend on the content of sugary substances. The attractive brown color of the bread, elasticity and lively luster of the crust are also advantages to be noted when using malt.

    The action of the enzyme is also manifested in the ability to liquefy. Starch "opens up" more, so to speak, it becomes more accessible to swelling and gelatinization, water binds more strongly and bread can stay fresh longer. The fact that during the baking process, not all the starch of the flour is completely gelatinized, was mentioned earlier; it is known that the degree of gelatinization can change, for example due to the admixture of gelatinized starch.

    Such an action can be caused by an increase in enzymatic activity. Equally important is the effect that malt has on flour gluten due to its enzymatic power.
    Enzymes that dissolve protein substances become especially active due to the germination process. Their action is expressed in the decomposition of gluten, in its translation into a more mobile form; eventually it passes into soluble protein substances. Intermediate stages are still capable of swelling, but they no longer swell into a bound viscous mass.

    Gluten is not washed out of malt flour.

    Regarding the effect of malt on the dough, the following must be said: if the gluten of the flour is strong and capable of resistance, but not sufficiently stretched, then the protein-dissolving effect of malt manifests itself in softening the gluten and increasing its extensibility.
    If we are dealing with soft-gluten flour, the gluten of which is more easily affected by protein enzymes, then the increased proteolytic strength of malt can soften it too much. The dough will spread, the bread will not have enough elastic, uniform and loose crumb. but the latter will be coarse and with irregular pores.

    In extreme cases - this is most clearly seen in large breads - shortcomings appear that completely coincide with those obtained by admixing a large number of germinated grains. Weak, highly hydrated gluten does not have sufficient resistance to retain carbon dioxide, the crumb settles, the gas forms under large spaces in the upper crust; or the cohesion of the dough becomes insufficient and the crumb breaks under the pressure of the gas.

    Malt is an improver, therefore it is directly related to bread baking.
    It acts too vigorously to be added to flour in mills, which is sometimes recommended and even carried out. This is not true.

    By storing and preparing the grain, they try to ensure stability of the flour, and on the other hand, they are not afraid of such impurities that naturally weaken this stability of the flour (The addition of malt during short storage does not harm if sufficient dryness of the flour is ensured (14%); but the miller cannot know , how
    how long and how they will store this flour.

    If we consider the action of malt as an improver, then its influence is observed in three main directions:
    1) increases the ability of starch and gluten to absorb water,
    2) soluble substances are formed, which enhances fermentation,
    3) caramelization is enhanced.
    This applies to all stages of bread making; if we imagine the causes of these actions, it becomes clear that we are dealing with nothing else than the acceleration and revitalization of those processes on which the baking process is based. This explains the positive effect of this improver.

Hello friends! The noisiest winter holidays have almost died down (just a little more!), it's time to think about the most urgent thing again - about bread. Even before the new year, I wanted to write about malt - dark and light, to consider what it is used for and what is the difference between dark and light. You can often find discussions and even disputes on the web about what effect red malt has on the dough, whether it is active, whether it affects fermentation, or simply acts as a flavoring component. Plus, few people understand why, where and how white unfermented malt is used and what exactly it affects. Speaking about the activity of malt, first of all we are talking about the activity of enzymes in it, about whether it can and will affect the fermentation of the dough. Let's figure out how malt is arranged, how it is obtained and what its effect is expressed in.

rye fermented malt in grains and sourdough with its use - for taste

What is malt

Malt is obtained by malting various grains: rye, wheat, barley and even oats, and, depending on the technology, malt is obtained fermented (NON diastatic) , which is also called red, dark, and unfermented (diastatic) which is called white. In our latitudes, rye red and white malt (white is less common), and barley malt extract, which bakers are used to pouring indiscriminately as much as they like and wherever they like, are most common. If you happen to come across a tender yellow-brown bun, or a fluffy porous dark bread called "rye", know that these are all the sweetest wheat buns, tinted with barley malt extract, in which there is not a single gram of rye flour.

here are buns with malt, for example

Grain malting is its germination to a certain stage and under certain conditions, as a result of which a series of almost magical processes take place in it, followed by either drying (at high or low temperature), or obtaining a liquid extract.

Any living organism, be it an animal or a plant, is programmed by nature to preserve the species and continue life, therefore everything is provided for this in a ripened grain: it contains a sufficient amount of fats and minerals, as well as starch - the main food for the embryo, starch is in a safe warehouse in the middle of the grain - the endosperm. Also in the grain there are important "workers" - the enzymes alpha-amylase and beta-amylase, whose task is to prepare food for the embryo. The dry grain itself is completely inert, and the starch in it is in a form indigestible for the embryo, but as soon as the grain is well moistened, the amylase enzymes sprinkle in it and begin their work: alpha-amylase breaks down long chains of starch, after which beta-amylase processes them into maltose, which is loved not only by the germ, but also by yeast and a number of lactic acid bacteria. This work that enzymes do is called amylolytic activity.

We often say that when flour enzymes are too active, this is not good, especially when it comes to rye bread: they say that the acidity of the dough and salt help inactivate the enzymes and this improves the structure of the dough and the porosity of the finished bread, making it less sticky . However, a lack of enzymes can cause the dough to ferment poorly, and the crust of the finished bread to be pale. that flour is already quite high in beta-amylase (especially in rye!), while alpha-amylase may not be enough, and then bakers have to add alpha-amylase to the dough in the form of malt components. The amount of amylase in flour depends both on the storage conditions of the harvested grain, and on the weather conditions at the last stage of growth and the timing of harvesting.

“As long as the grain remains intact, the amylases are more or less inert. After grain germination, amylolylic activity sharply increases. Sometimes the grain stays too long in the field before being harvested, or gets caught in the rain in the last stage of its growth. In both cases, the activity of amylases in the grain can be greatly increased ... " writes Jeffrey Hamelman. In fact, grain in the field can get into conditions when it begins to germinate and become almost malt, the point is that the amylolytic activity of the grain increases as the grain matures, so farmers prefer to harvest grain when the content of amylase in it is minimal. Grain in which the amylase content has become high spoils much faster, and flour from such grain gives an unstable dough that quickly ferments and quickly loses its structure, and bread is obtained with a tight crumb.

Red and white malt

As you know, red and white malt is produced, and red malt itself is not enzymatically active, it is malted grain, which, after germination, was dried at high temperatures, as a result of which it darkened, turned red-brown, which is why it is called dark . All enzymes are sensitive to high temperatures, therefore, during drying at high temperature, amylases are deactivated, so red malt is used in bread as a flavor component. " In non-diastatic (fermented) malt, the enzymes are inactivated and the sole function of this ingredient is to create flavor and aroma.”, confirms Hamelman in his book.

Why, then, in principle, disputes arise regarding the purpose and activity of red malt? Look at bread recipes that use red rye malt, most often these are rye custards, where the malt is brewed along with flour, brewing after is kept at a temperature of 62-65 degrees for 2-4 hours, until saccharified(although not all brews are saccharified, there are brews that saccharify themselves, and some with white malt, but that's another story). Bread with the use of malt brew has characteristic flavor and aroma features, in addition, the structure of brewed rye bread differs from the structure of non-brewed rye bread. And the reason for this influence, meanwhile, lies not in the malt, but in the brewed flour! Under the influence of hot water, the activity of amylases in flour increases, which, as we found out above, convert starch into simple sugars, thus saccharifying the tea leaves.

Flour, malt and spices

welding at the factory, photo from the network

You can find red malt in the form of a liquid viscous extract, very dark in color, or a dry red-brown powder, which has a specific sweet taste and aroma of toasted bread crust. It is these characteristic flavor and aroma characteristics of fermented malt that are valued by bakers and consumers, and the bread to which malt has been added is immediately recognizable.

What gives white UNfermented malt


white malt looks like rye flour

We have already figured out exactly how white diastatic malt rich in enzymes works (it converts starches into simple sugars), and now let's figure out what it gives to the dough and why white malt is added to the dough. Hamelman writes about this: For bread that undergoes long and slow fermentation, such as bread left for several hours or overnight in the retarder (the proofer is the opposite - it is maintained at a low temperature of 4-10 degrees), the addition of malt can be useful. This is due to the fact that during a long fermentation, the yeast consumes a significant amount of flour sugars. When the bread eventually enters the oven, there is not enough residual sugar in the dough to provide a good crust color.". The addition of white malt causes more starch than usual to be converted to sugar, leaving more residual sugars in the dough towards the end of fermentation to form a beautiful crust color.

Dosage


bread with malt leaves: Borodinsky and Black Hamster

As you can see, white malt is a good thing and is added to both rye and wheat bread, both brewed and dry, but you have to be careful with the dosage. If you overdo it with white malt, the bread will have a number of unpleasant defects: sticky crumb, tight structure, retracted sides of pan bread (bread with a waist), etc. The standard dosage of white malt is 1-2% of the total flour mass. If you exceed the dosage of red malt (2.5-5% of the total mass of flour), the bread will have too pronounced taste and aroma and may even be bitter.

Here, in fact, what I wanted to tell you about red and white rye malt. Now everything is clear)

Merry Christmas to you! All the best and see you soon!

Malt is not an obligatory component in the process of baking bread, but it is impossible to achieve the preparation of some varieties of rye bread without its participation. Only 30 grams of red malt will give the bread a natural shade, a special aroma and saturate it with all the useful properties of germinated grain.

Choose your recipe

With the introduction of miniature bread machines for the home, many housewives thought about the quality and variety of baked bread for their family, because the store version is often far from ideal. Facilitates the process of baking homemade bread and the fact that all the necessary ingredients can be purchased today. Although the most traditional ingredients are used for bread: flour, water, yeast and salt, you can try making a healthier rye bread with malt.

What is malt and why is it needed

Malt is obtained by grinding germinated grains of cereals. Most often from rye and barley. Barley is used to make beer, and rye is used to make bread. Rye malt can be fermented or non-fermented. The first is distinguished by a red tint, and the second is light yellow. To obtain both, the grain is languishing in water for 4 to 6 days, after which it is either immediately dried and ground (non-fermented), or even warmed up at a temperature of 50 ° C for several days, and then dried and ground in the same way. The result is a dark brown fermented malt.

It is this dark malt that is present in all traditional recipes for making rye and rye-wheat bread. It gives the bread a natural dark color and a specific flavor. Pale malt is also used in baking. It is used for saccharification of tea leaves, as a result of which the quality of flour improves. Malt activates the fermentation process, gives the dough splendor, elasticity and increases the shelf life of the finished product. An attractive ruddy crust with a “live” sheen is also a merit of malt. In addition, it has all the nutritional qualities of germinated grain, and, therefore, is useful for the human body.

How to use malt for baking bread

Malt is available in the form of syrup and powder. Fermented rye malt is added at the rate of 30-35 grams per 700 grams of dry flour as part of other ingredients. However, you can use another way to use it - pre-brewing. To do this, pour boiling water over the indicated amount of malt, wait for it to cool to room temperature, and only then pour the contents into a container for a bread machine.

For baking Borodino bread, amateur, custard, red fermented malt is used. It is also listed in the recipe of wheat varieties: tea, Karelian-Finnish. Light malt is used to make Riga bread. In large cities, ready-made malt flour can be found on sale. The use of malt at home for baking bread does not require special skills, but not every flour reacts properly to its addition. As a result, a very coarse crumb can be obtained due to the change in the gelatinization of the soft gluten flour.

Durum wheat flour requires an increase in the amount of malt. Usually, the recipes that come with a bread maker indicate the amount of malt needed to bake a particular type of bread. On average, the recommended rate ranges from 1.5–2% of the volume of flour. Liquid malt concentrate can be taken 1-3%. True, there is a difficulty in acquiring it, since it is a seasonal product (summer). But you can stock up for the future, because the shelf life is 1 year. If the recipe requires the use of a liquid extract, it is quite possible to replace it with dry malt, but still brew it first.

Long before our era, the peoples of Mesopotamia discovered the secrets of turning natural saccharides into alcoholic beverages. Even then, people learned, by means of sprouting grains and their boiling, to obtain from the starch contained in the grain, sugar from which, subsequently, drinks were made that resemble beer familiar to us.

It turns out that the preparation of malt is one of the oldest chemical processes subject to man. How can you get different types of this product for the preparation of bakery products, different types of alcohol, etc.?

1 What is malt?

Malt is obtained using three sequential processes: sprouting, . After that, the ground product is boiled and the malt turns into a wort - malt broth.

For the production of such a product, barley is most often used, but other grains can also be used: oats, rye, and other crops.

The whole secret is that during the germination process, a special enzyme is formed in the grains - diastase, which breaks down the starch contained in the grain into simple sugars. Thus, saccharification of raw materials occurs. It is the sugars obtained in this way that, when interacting with yeast, turn into.

You can not mix different grains to make malt, because the germination and growth time for each crop is different.

This product is widely used in modern food industry for baking bread, making alcoholic beverages, brewing, etc. In the beer industry, it is preferable to use barley malt, less often wheat malt. For the preparation of other alcoholic beverages, except for oats and wheat, rye and can be used. Bakers and confectioners prefer wheat and rye.

An important parameter of raw material quality is malt extractivity – the amount of active components that enter the wort during brewing. Extract malt is valued much more because it allows you to improve fermentation processes and get a higher quality end product than low extract malt. For example, brewing malt must have a high percentage of extract, otherwise the fermentation process may not go at all.

1.1 The benefits of malt for the human body

Separately, it should be noted that malt is needed not only for the production of certain products. It is a very valuable and useful product in itself.

Due to the large number of nutritional properties, vitamins and enzymes that this product possesses, its benefits are undeniable. It, both in its pure form and in the form of must, is actively used in folk medicine as a tonic and therapeutic agent. It is rich in: calcium, phosphorus, selenium, manganese, magnesium, vitamin E and other vitamin groups. In addition, it contains a large amount of protein containing the entire set of essential amino acids.

Different types of malt have different effects on the human body:

  • Barley. It is widely used both for the prevention and treatment of diseases of the gastrointestinal tract. The reason for this is the high content of insoluble fiber, which improves the functioning of the entire digestive system, as well as helping to cleanse the body of toxins and toxins. Vitamins B2, B3, E and A have a wound healing effect on the mucous membrane, and vitamin B4 counteracts the formation of gallstones;
  • Rye and oatmeal. These types of malt are the strongest immunomodulators. They are used for anemia, nervous and physical exhaustion, as a tonic and restorative agent. It is very useful to use this product in the postoperative period, as well as for people with diabetes.

Attention! The use of malt during exacerbation of such diseases as: acute pancreatitis, gastritis with high acidity, cholecystitis, gastric and duodenal ulcers is strictly contraindicated!

1.2 Preparation of malt

The preparation of malt, both in production and at home, consists of several stages:


White malt is obtained in the manner described above. It has the highest enzymatic activity - at the level of 80%. Other types of raw materials are prepared according to the same algorithm. Depending on the desired end result, roasting, acidification or other processes may be included in the process.

1.3 How to make light and dark caramel malts in a slow cooker? (video)


2 Types of malt

Malt and wort are used to make bread and alcoholic beverages, including various types of beer. It is clear that it is impossible to obtain a different product from the same raw material. To obtain different end products, different varieties of malt will be required.

In fact, there are many types of this product. We will look at just a few of them to understand the difference between them.

2.1 Fermented and non-fermented

2.2 Sour

In addition to dark and light, there is also sour malt. The process of its preparation is not related to fermentation, so it is worth talking about it separately.

To obtain acidic raw materials, light dry malt, before brewing, is soaked in water at a temperature of 40-50 degrees and kept until 1% of lactic acid bacteria is formed. Then the raw material is dried at a temperature of 50 degrees.

The development of kitchen appliances has greatly facilitated the life of modern cooks and housewives. At the same time, such devices began to appear that require special cooking technology and a special recipe. For example, to which fermented malt is added, in a device such as a bread machine, it is prepared with a slightly changed proportion of ingredients. This is due to the fact that the cooking process takes place automatically along with kneading. At the same time, the usual dough has gluten, which allows it to quickly get the desired consistency. But the dough, which uses fermented rye malt and peeled flour, has a completely different structure, which is very difficult to automatically knead. That is why such recipes should be refined, adapting them to modern household appliances.

Furnace selection

It should also be remembered that each company involved in the manufacture of kitchen appliances has its own assembly criteria and temperature parameters. At the same time, even different models of devices from the same manufacturer may differ in their characteristics. That is why you should select a recipe for each device individually. The bread described below will be baked in a Delfa DBM-938 bread machine.

Ingredients

For cooking you will need:

Wheat flour (second grade) - 500 grams;

Rye malt - 35 grams;

Peeled rye flour - 100 grams;

Dry yeast - 1 tsp;

Salt - 1 tsp;

Sugar - 1.5 tablespoons;

Molasses - 1 tablespoon;

Water - 300 ml;

Cumin - 3 grams;

Bookmark order

When the dough is made by hand, the order in which the ingredients are mixed does not play a big role, although chefs try not to mix ingredients such as salt, yeast and rye malt. In a device such as a bread machine, you should put the products in a certain order, because in this way the device will be able to properly prepare the dough in the allotted time. It does not have to be controlled. First, a small amount of water is poured into the container, in which the salt is dissolved. Then wheat flour is added. Sugar is poured on top, which is stirred a little. After that put rye malt, molasses and peeled flour. Next, add yeast and pour water.

Baking

After all the components are placed in the device, it is set to mode number one, intended for standard baking. They also choose a program for the crust, and set the weight to 700 grams. After that, press the "start" button.

After a certain time, the oven will beep. At this point, it is necessary to put cumin in it. If the color of the dough is very light, you can add rye malt, but only in a small amount. Then the device is closed and waiting for the end of the process.

If the bread is taken out immediately after baking, then the crust on it will turn out to be hard and crispy. However, if you do not take it out immediately, but let it stand for at least twenty minutes, then it will turn out to be airy and soft.

1. Flour must be sifted.

2. Water should be used at room temperature.

3. Coriander can be used with cumin.

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