No. 1 (2021)
Articles

Comparison of chemical parameters of enzyme active and inactive malt types

Published June 1, 2021
Vivien Nagy
H
Endre Máthé
Institute of Nutrition
Szintia Jevcsák
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management Institute of Food Technology
Zsolt Fülep
Balmaz-Sütöde Kft.
Ádám Fülep
Balmaz-Sütöde Kft.
Gerda Diósi
University of Debrecen, Faculty of Agricultural and Food Sciences and Environmental Management Institute of Food Technology
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APA

Nagy, V., Máthé, E., Jevcsák, S., Fülep, Z., Fülep, Ádám, & Diósi, G. (2021). Comparison of chemical parameters of enzyme active and inactive malt types. Acta Agraria Debreceniensis, (1), 161–166. https://doi.org/10.34101/actaagrar/1/8671

Nowadays there is an increasing emphasis on the use of raw materials. Typically, raw materials – in this study malt – are used in animal feeds and used in the brewing industry. However, in terms of quality (eg. high fibre content), these can be included in human nutrition, we have limited information on this possibility. The aim of our work was to compare different malt flours and examine the possibility of using malt in the baking industry. We were to investigate some of the most relevant parameters, such as dietary fibre content, crude protein content, fat content, carbohydrate content, dry matter content, moisture content, salt and energy content. In the future, we aim to conduct a research on some of these parameters with different malt types as the brewing industry uses novel ingredients different cereals, pseudocereals such as amaranth (Amaranthus spp.), oat (Avena sativa L.), quinoa (Chenopodium quinoa Willd.) in addition to the spring barley (Hordeum vulgare L.) or wheat (Triticum aestivum L.). Based on brewing studies, malt has a high fibre and protein content. Having these advantageous qualities, malt should be part of humans’ healthy diet. Using malt flour in the baking industry can be a new direction which can lead to creating a healthier lifestyle and healthier eating habits than suggested by the WHO (World Health Organization).

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