The quality properties of malt flours made from some cereals and effects on the bioactive and physicochemical properties of bread

Malting is the controlled germination of cereals, followed by the termination of this natural process by the application of heat. It basically consists of steeping, germination and drying processes. Increase in the bioavailability of some minerals and vitamins, increase in antioxidant activity, decrease in antinutrients such as enzyme inhibitors and metal chelating species (phytates) are among the nutritional benefits supported by germination. While malting changes the content of cereals, it also improves the organoleptic properties of food products such as flavor, taste and colour. For this reason, the use of malt and its products in food formulations is becoming increasingly common. It has been researched which cereal can be used as a substitute for barley in malt production. For this reason, einkorn has been used in the research because it is an ancestor wheat with a high mineral content and its production is increased in our country, triticale is high in agricultural yield and resistant to diseases, buckwheat is rich in rutin, catechins and other polyphenols and has high antioxidant activity. Some chemical and bioactive properties of malt flours obtained by malting and grinding these cereals were determined. In addition, bread was produced by adding different proportions (0,75; 1,25; 2,5; 5; 7,5%) of malt flour to bread wheat flour. 100% wheat flour bread was produced as control bread. Bioactive properties such as antioxidant activity and total phenolic content, quality properties, in vitro ash digestibility of the produced breads were determined and compared. As a result; a decrease in the falling number value and phytic acid content of malt flours compared to cereal flours, an increase in acidity, total sugar content, total phenolic content and antioxidant activity were observed. It was determined that the addition of malt flour increased the baking loss, crust thickness, acidity, antioxidant activity, total phenolic content, and ash digestibility in breads. On the color values, it was determined that it caused a decrease in L* brightness values and an increase in a* and b* values. It has been observed that the breads lose moisture during shelf life. It was determined that the RK1 values of breads with triticale malt flour increased with the increase in the use of malt flour. It was determined that the highest moisture losses of breads were on the 2nd and 6th days. According to the principal component analysis (PCA) result of the sensory analysis data, the highest score in terms of taste, sweetness, saltiness and general acceptability was 2,5; 5 and 7,5% triticale malt added breads were purchased. In this study, it has been determined that barley, einkorn and triticale malt flours can be used in different proportions in the production of bakery products, especially bread. It has been determined that buckwheat malt flour additive is not suitable for bread production because it negatively affects the color of the bread, does not improve the flavor and does not meet the generally acceptable bread quality specifications. It was concluded that buckwheat flour and malt flour, which have higher total phenolic content and antioxidant activity compared to other cereals, can be used in the production of crackers, muffins, etc. It is recommended that malt and its products should be included more in food formulations because malting increases bioactive qualities (antioxidant activity, phenolic substance content), increases mineral bioavailability by decreasing phytic acid content, and improves organoleptic properties (flavor, taste).