Use of malt extract
Malt extract is used by many industries thanks to its main proprieties:
• diastasic power,
• reducing and fermentable sugars,
• sweet flavour,
• typical taste.
Each of them fitted to comply with final need.
• Bread and rusks making
• Pastry and biscuits manufacturers
• Diatery, energizing and infantile food
• Aromatic and pharmaceutical industries
• Animal foods
• Beer, distillery
Bread & rusks making
Using diastasic malt extract makes pastry easier to work due to natural enzymes while fermentable sugars quicken yeast activity.
Therefore, the texture of the products and the color of the crust are improved and they are prevented from becoming stale.
As for rusks, bretzels end toasts, their color is made better and more regular.
Pastry and biscuits manufacturers
For biscuits and pastries, the malt extract has a positive effect on:
•
Flour Used with strong flours, malt extract improves the malleability of the pastry because of a light solubilization of starch. This avoids the biscuits retracting and cracking too much and give them a better brittleness.
• Sugar Malt extract does not allow maltose to crytallise because of soluble nitrogenous materials and dextrines. Thus biscuits are prevented from getting white spots. Fat materials work as protecting colloidal agents. Malt extract spreads them all around which leads the product to rise up better and get god homogeneity and a thinner texture.
Fat Playing the part of the protective colloids, the malt extract exempts the fats, what gives a better rising, a greater homogeneity and a finer texture. Eggs Eggs are better spread out all around pastry, emulsifying power of malt extract being added to lecithin action.
• Yeast Malt extract makes fermentation easier.
• Flavor Malt extract is a flavor fixing agent which is particularly important when baking.
• Color Colored substances uprise from maltose being made caramel and the reaction between nitrogenous materials and sugars. Biscuits have a fine golden color
Dietary, energizing and infantile food
For dietetics, energizing and child foods, the composition of malt extract makes it a very high nutritional agent :
• amino acids and small proteins,
• various sugars.
Malt extract allows a gradual and regular digestion; intake of glucose is made as dextrin hydrolysis goes along thus avoiding sugar overload.
Malt extract also brings vitamins (B1-B2-PP) and valuable mineral salts such as potassium, phosphorus, magnesium.
Malt extract is therefore fitted for child and energizing food. It is one of the major component of many chocolate or milky drinks.
It is used also as a complementary cereal in child “ready to eat” meals as well as breakfast cereals.
Pharmaceutical and aromatic industries
Malt extract is used as an adjuvant for medical substances.
Its particular flavor enables to hide unpleasant tastes. It is also used in laboratories working on bacterial germs grown for scientific study.
High in enzymes, malt extract is an excellent flavor base.
Animal food
Malt extract is a natural supplement for animal food. It helps to improve digestion process of production animals and Inhance their global food.
Malt extract allows to prevent intestinal flora from troubles due to antibiotic therapy or stock breeding stress.
Using malt extract, you will improve:
• nutrition (food is given a better value : more proteins, more energy),
• performances (better growth for instance),
• sanitary health .
The enzymes act on specific plant substrata. Their interest is to permit the partial substitution of a very good energizing value raw material or protéique. The enzymes permit to raise the anti-nutritional constraints and to attenuate the gap of digestibility between these other raw materials.
Distillery - Beer
The processing operations of malt extract malt require important financial investment, skilled technicians and time.
Therefore, you avoid the various stages of germination, hydrolysis that you well know. You only then have two steps left to prepare your recipe for whiskey or beer:
• fermentation,
• distillation.
By: shahd zagrosse jahanbin`s R&D team