Food & Nutrition

Arab Journal of Food & Nutrition
44. Effect of Malt Flour Addition on Quality of Kmaj Bread (1999)
Hadeel M. Abu-Gholi\ University of Jordan
Supervisor: Dr. Ayed S. Amr
The effect of adding 0.25% and 0.33% malt flour on the rheological properties of
doughs prepared from patent, straight-grade or whole wheat flours were studied.
Properties of thick kmaj bread obtained from these flours were also evaluated.
Approximate composition of the three types of flour was not affected by malting
at the levels of 0.25% and 0.33%.
Addition of malt flour caused a decrease in the stability of the dough irrespective
of the flour, there was also a reduction in departure time upon addition of malt flour to
each of the studied flours. MTI (Mechanical Tolerance Index) of the three types of
flour increased by malting. Addition of malt flour has an improving effect on the
physical properties of thick Kmaj bread particularly with respect to specific volume,
puffing index and crust color for bread prepared from straight-grade and patent flours.
Malting flour addition significantly (P≤0.05) improved gas retention of the
doughs prepared from straight-grade and patent flours.
Addition of malt flour to bread formula has an improving effect on the over-all
quality of thick Kmaj bread. It also helped retard the staling rate and delay the
firmness of this bread as indicated by sensory evaluation and firmness tests.
Optimum levels of malt flour addition for patent and straight-grade flours was
0.33%, while it was 0.25% for whole wheat flour.
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Volume 58 11, No. 25, 2011