1. Malt Flour Production
Germination is the development of a plant-like structure when the embryo in the seed finds suitable conditions. Anti-nutritional elements are excreted by germinating seeds. In addition, the nutritional value of the seed is also increased. While phytochemicals increase with germination, the level of phytic acid decreases. This situation also increases the nutritional quality of the seed. With germination, vitamins, amino acids, dough gas productivity and alpha amylase increase. Due to the low quality of wheat in Turkey, it is aimed to increase the amylolytic activity (the process of breaking down starch into glucose). For this, alpha amylase is added as an additive. In addition, malt flour is added to bread due to its enzymatic properties.
Although malt flour is mostly produced from barley, wheat and rye are also widespread. It is also possible to produce from other cereals (triticale, millet, corn, oats, paddy etc.).
”Enzimatik ve vitaminer katkıların dışında ambalajsız ekmekte harici katkı maddeleri yasaklanmıştır.”
1.1. Germination
The purpose of the germination process is to provide energy needs and essential nutrients for development. During germination, proteins are broken down, fats are oxidized and simple sugars are formed from carbohydrates. Germination is simply a process from embryo to plant formation. The embryo pierces the seed coat and comes out. The increasing prevalence of germinated legumes is also due to their nutritional improvement. Germination is an inexpensive technique to be applied at home.
1.1.2. Germination Methods
The germination process should be done by considering the characteristics of each seed. Ambient conditions such as humidity and temperature are determined parallel to this. Sometimes, nutrient supplementation also increases the germination potential. Germination in industry is carried out with modern incubator systems. Of course, it is also possible to make domestic germination more simply. In the germination process, the seeds are usually kept in water. With this process, very important nutritional changes occur.
How to Germinate Barley at Home?
The germination process can be done either in the dark or in the light. The easiest way to do this job at home is to keep the seed in a jar, moisten it and wet it at regular intervals. A similar application can be made with the cover. The seeds kept in water from the front are placed between the cover. The cover is moistened at intervals. It is also possible to do this in a bag, tube or with commercial germination.
1.1.3. Grains Used in the Germination Process
- Wheat
Germinated wheat has high levels of phenolic substances as well as vitamins C and E. It is a good antioxidant. While there is no vitamin C in a normal wheat grain, it was formed with germination.
While there is no vitamin C in a normal wheat grain, it was formed with germination.
- Barley
There is a starch reduction of around 65% in germinated barley. The amount of gaba (a chemical substance that plays an active role in the nervous system) also increases with the germination time.
Barley is the grain with the highest amylase activity. This plays an important role in the breakdown of starch into glucose. It has also been proven to inhibit the formation of acrylamide.
2. Obtaining Malt Flour from Germinated Seed
The germination process is continued until the sprouts reach 1 cm (7 days in oats, 4 in maize, 3 in others) and left to dry (at room temperature). Roots and shoots are cleaned and passed through the mill. After the grinding process, malt flour is obtained.
3. Malt Flour Benefits and Harms
In recent years, the process of roasting barley in a boiling cauldron until carbonized and passing it through the mill has become widespread. Although this is an inappropriate procedure, unfortunately, lack of control paves the way for cancer. Malt flour contains medicinally valuable amino acids. It also has a sugar regulation function. Malt has a strong acidity. For this reason, it is not recommended for gastritis patients.
