Malted wheat is produced by the process of malting the cereal and is used to:

• flour
• beer
• softener in the food industry
• scent, crunchiness, volume and maintain freshness in baked goods

Malting is a process that involves drying and roasting the wheat and can last 4/6 days.

The most traditional procedure to obtain a malted wheat flour uses the classic crushing mill, while the most modern system uses a number of rolling mills to divide the bran (the outer part of the grain) from the inner part which is then grated until it reaches the desired thickness.

Wheat flour is divided into:

• Type 00 suitable for cakes, fresh pasta.
• Type 0 suitable for bread.
• Type 1 suitable for bread and pizza.
• Type 2 suitable for rustic bread.
• Wholemeal suitable for wholemeal bread

With regard to the composition of wheat flour and its most interesting components, from a health point of view, genotypes of colored wheat were used in the preparation of flour, pasta, fresh sandwiches and sandwiches preserved for a short period of time. The main carotenoid in all genotypes was lutein, followed by its esters, zeaxanthin, and β-carotene, while there were negligible levels of antheraxanthin and α-carotene (1).


References________________________________________

(1) Carotenoid changes of colored-grain wheat flours during bun-making.  Paznocht L, Kotíková Z, Orsák M, Lachman J, Martinek P.  Food Chem. 2019 Mar 30;277:725-734. doi: 10.1016/j.foodchem.2018.11.019.