Özet:

The present work explored the effect of malt flours obtained from different grains (wheat, barley, rye, triticale, millet, maize, rice, oat) on rheology, fermentation and pasting properties of wheat dough. Malt flour and commercial enzyme added to bread flour decreased peak viscosity and peak temperature values measured in Amylograph. Wheat, rye and oat malt flours provided the best result, respectively, in terms of farinogram properties of flour samples such as water absorption, development time, dough stability, degree of softening and mixing tolerance index. In general, the addition of malt flour increased the extensibility of the dough, while lowering the dough resistance and dough energy. Oats, rice and corn malt positively affected the fermentation properties of the dough such as gas holding power, maximum dough height and gas escape point. It is possible to say that wheat malt gave the best results in terms of pressure, extensibility and energy values obtained by dough inflation analysis. When all the data obtained from the study were taken into consideration, it was seen that the use of malt flour as the enzyme source gave better results compared to the commercial enzyme in terms of dough rheological properties. It has been concluded that wheat malt gives the best results in terms of all dough properties.

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