ArticleFoods (Basel, Switzerland)2024
Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes.
Article in Foods (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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2 citing papers in PubMed.
- Scald Fermentation Time as a Factor Determining the Nutritional and Sensory Quality of Rye Bread.Foods (Basel, Switzerland) · 2025Article
- Optimization of the germination time of proso and foxtail millets to enhance the bioactive properties, antioxidant activity, and enzymatic power and reduce antinutritional factor.Current research in food science · 2025Article
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7 authors.
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Abstract
Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of the diastatic power (DP) and concentration of rye malt on the Falling Number (FN) and the rheological properties of rye flour. Additionally, it examined reducing sugars in the scalding process and fermentation. Mixolab results provided comprehensive data on dough properties at different temperature stages, highlighting significant changes in starch gelatinization and enzyme activity due to varying malt diastatic power and concentrations. The decline in the gelatinization index (C3-C2) indicated faster starch gelatinization with increased diastatic power. Adding rye malt significantly increased maltose content in the saccharified and fermented scald, promoting a favorable environment for lactic acid bacteria and yeasts. FN and Amylograph results showed that less active malt (DP 170, 179 °WK), at a 1.5% concentration, could achieve similar effects as the more active malt (DP 362, 408 °WK) at 0.5%. Adding rye malt to rye flour allows for the regulation of the flour's rheological properties and FN, adjustable based on malt DP and concentration.
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