Malted Flour

Malted Flours

Malted flours are obtained through a physical and natural process that involves germinating the grains (by keeping them in a humid environment), followed by drying and whole grinding. During germination, the number of amylase enzymes (mainly alpha amylase and beta amylase) increases, which will enhance the fermentation of the baked goods to which the malted flour will be added.

Starch and the Maillard Reaction

The starch, on the other hand, which is abundantly contained in the grain, transforms into simpler sugars, most of which are reducing sugars. These participate in the Maillard reaction, giving baked goods a greater coloration (also due to dextrinization), a more intense and pleasant flavor. The quintessential malted flour is that of barley, but it can also be obtained from wheat, rice, spelt, and other cereals (flours obtained from other cereals usually have lower enzymatic activity, but the flavor and coloration they impart are very similar).