Malted wheat and barley flour
Malted wheat and barley flour is obtained by milling wheat (Triticum aestivum, family Poaceae) and barley (Hordeum vulgare, family Poaceae) grains that have undergone malting.
Malting involves the controlled germination of the cereals, followed by drying and milling.
During germination, enzymes, particularly amylases, become active and begin converting part of the starch into simpler sugars, especially maltose.
This flour is mainly used in bread, pizza, focaccia, biscuits and other baked goods to support fermentation, improve crust browning and contribute to flavour and aroma development.
It may be diastatic, when it retains significant enzymatic activity, or non-diastatic when heat treatment has inactivated the enzymes.
The presence of malted barley can provide more pronounced aromatic notes, with slightly toasted and sweet flavours.
From a nutritional point of view, it consists mainly of carbohydrates, together with protein, small amounts of fat, B vitamins and minerals.
Malting modifies some of the starches and proteins but does not remove gluten.
Calories
It provides approximately 340–370 kcal per 100 g, with variations depending on the proportion of wheat and barley, degree of malting and moisture content.
Allergens
It contains wheat and barley, both gluten-containing cereals. It should therefore be avoided by people with coeliac disease and may also be unsuitable for people with wheat or barley allergy.
Assessment
A mainly technological ingredient useful for fermentation, browning and flavour development in baked goods.
Cons: Allergen
