POSSIBILITIES OF INCORPORATION OF BY-PRODUCTS FROM MALT PRODUCTION INTO BAKERY PRODUCTS

Abstract

The greatest attention has been paid to the utilization of plant resources resulting from the by-products of the food industry. This research was focused on the development of a fortified durable pastry where wheat flour type T-650 was replaced by homogenised spent malt rootlets in different substitution levels of 5%, 10% and 15%. Such incorporation not only minimizes waste and utilizes potentially valuable by-products of malt production but may also contribute to increasing the nutritional value of the final product. The results showed that with increasing addition of malt rootlets in the mixture with wheat flour, some technological parameters (gluten content and its quality, Zeleny's sedimentation test, Falling Number) decreased. Substitution levels of 5% and 10% gave acceptable pastry of higher contents of protein and ash. With the addition of malt rootlets, the ash content significantly (p < 0.05) increased (1.86% - 2.39%) as well as the crude protein content (9.12% - 10.06%) thus increasing the nutritional value of the durable pastry. Pastry with a higher proportion of malt rootlets (10% and 15%) achieved increased dry matter content, confirmed by the results of water activity, which was reduced, contributing to the prolongation of the pastry shelf-life. Based on the sensory evaluation, the replacement of wheat flour with malt rootlets up to 5 - 10% improved the sensory properties of pastry in terms of appearance, aroma, taste, and overall acceptability. This research shows the potential of using malt rootlets as a by-product in the food industry in terms of added value in the production of innovative food products.