Utilization of wheat malts as a replacement for improvers to enhance physicochemical, technological, nutritional, and sensory characteristics of bread

The integration of malt in bakery products is rising due to its economic benefits, reducing the need for improvers. This study examined the effects of adding commercial malt (CM), Maiorca malt (MM), and Anapo malt (AM) to ancient Sicilian wheat flour Maiorca (0.5–2%) on the physico-chemical, rheological and technological properties, fermentation, sugar profile changes due to amylase activity and sensory profile. The malts did not affect protein, gluten, color, or absorption capacities of the flour and bread. However, significant changes were noted in dough strength and tenacity, with malt addition resulting in weaker, more elastic doughs. Enhanced α- and β-amylase activities were observed with increased malt integration, leading to higher fermentation rates and better leavening, particularly with commercial malt at 2%. Conservation tests showed that malt-enriched breads had higher volume, height, and reduced hardness initially and after five days. Malt addition decreased total starch and soluble sugars in the breads.