Malted bread wheat grain as a natural and competitive alternative to commercial improver in breadmaking

This study assessed the impact of replacing a commercial improver with malted bread wheat flour (cv ‘Anapo’) in various proportions on dough and bread quality. Seven formulations were tested, including the control with only bread wheat flour (type 0) and combinations of commercial improver and malted wheat flour in varying amounts (0.5 %, 1 %, 2 %, 3 %, 5 %). Results showed that the falling number, an indicator of amylase activity, was highest in the control (300 s) and decreased with increasing malted wheat flour, reaching 62 s at 5 % addition. Farinograph stability was also highest in the control (7.50 min) but dropped with more malted wheat flour, reaching 2.55 min at 5 %. Water absorption was optimal at 0.5 % malted wheat flour, while oil absorption peaked at 1 %. Breads with 5 % malted wheat flour had the largest loaf volume and height (610 cm3 and 98 mm), with irregular crumb porosity. Anapo at 0.5 % showed the lowest hardness (7.54 N), while improver at 1.75 % produced the thickest crust (4.87 mm). Sensory evaluations revealed similar trends for the breads with malted wheat flour, with slight differences in sensory descriptors across the various concentrations.