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Malt is prepared from cereal grain by allowing partial germination to modify the grain’s natural food substances. Malt flours are produced by milling grains of malted cereals. Malt flours are relatively rich sources of maltose, minerals, soluble proteins, amylolytic and proteolytic enzymes, and flavor substances, which accelerate dough conditioning and contribute a distinctive flavor and aroma to the baked product.

Light Barley Malt Flour

They are light in color and have a low flavor level. When added to bread dough the natural enzymes in the malt flour break down starch to produce maltose and other sugars, which act as yeast foods, enhancing yeast performance during fermentation. The principal functional benefits of the malt addition include an increased gas production in the dough, an improved crust color formation, a better crumb moisture retention, and an enhanced flavor development.

Dark Barley Malt Flour

Dark malt flour is used to enhance flavor and color in food products. Its most important advantage is that it provides a brown color to the bread and no additional artificial flavor and color are required.