Malt ﬂour: a regulator with side effects
As an alternative to Deltamalt FN-A, the toolbox offers EMCEmalt. With this classic malt ﬂour, too, it is no problem to adjust the falling number to any desired value. When using it, however, it must be remembered that germinated cereals contain dough-softening proteases as well as alpha- and beta-amylases, and that this may quickly result in wet doughs with poor stability. If it is not felt necessary to increase the volume of the baked goods significantly, Betamalt 25 FBD is also suitable for lowering the falling number.
This amylolytic barley malt concentrate shows little proteolytic side activity, and compared with traditional malt ﬂour it offers greater product safety and reproducibility. The fourth component of toolbox is Alphamalt VC 5000 – an alpha-amylase derived from fungal cultures that greatly improves the baking properties of the ﬂour and has a positive effect on oven rise and the volume of the baked goods. But since Alphamalt VC 5000 is heat-sensitive, its functionality cannot be proved by measuring the falling number.
Heterogeneous quality due to heat stress
Quite apart from the falling-number problem, mills will be faced with heterogeneous quality when processing the 2018 crop. Since heat stress affects the size of the grains, the structure of the starch and the composition of the gliadin and glutenin as well as enzymatic activity, lots of the same variety but with differing properties will be brought in for grinding.
The milling industry can respond even to this challenge with additional ﬂour treatment measures. This companies portfolio includes special “on top” additives such as the anti-staling compound Alphamalt Fresh and the quality booster Alphamalt A 6003, with which ﬂours can be standardized and optimized specifically and reliably even if their initial condition presented difficulties.
Inﬂuence on the prices of wheat, ﬂour and ﬂour additives
As a result of the drought, the protein content of the wheat crop will be slightly higher than in wet seasons, but because of the smaller grains and lower yield from the harvest the amount of vital wheat gluten and wheat starch produced will be less than usual. That means the currently high prices for wheat gluten will presumably continue to rise.
Although ﬂour prices have practically no effect on the price of baked goods, the situation will make itself felt in applications in which vital wheat gluten is added in order to improve water absorption and the stability of the doughs. Recipes for sandwich loaves or hamburger buns often require the addition of 2 – 4 percent wheat gluten. This amount can be substituted with 0.2 – 0.4 percent of the enzyme compound EMCEgluten Enhancer 22.
This substitution makes it possible to reduce logistics and warehousing costs as well as the cost of raw materials, since only one-tenth of the amount of wheat gluten is needed.
Heat wave: How enzyme systems can compensate for deficits in this year’s crop-patr1