Preparation and evaluation of malt, from different Barley varieties - Iqbal, Shaukat
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Among all the cereals, Wheat is considered to be unique in this regard that its milled product, "The flour" is capable of forming dough that retains gas evolved during fermentation, which yields a well-aerated loaf.It has been established by some research workers that the commercial wheat varieties grown in Pakistan are generally lower in amylase activity especially alpha amylase activity and recommended the supplementation of malt flour for bread production.It is obvious that malt is used in food industry as a potential source of enzymes and flavour. The malt is an excellent source of…mehr

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Produktbeschreibung
Among all the cereals, Wheat is considered to be unique in this regard that its milled product, "The flour" is capable of forming dough that retains gas evolved during fermentation, which yields a well-aerated loaf.It has been established by some research workers that the commercial wheat varieties grown in Pakistan are generally lower in amylase activity especially alpha amylase activity and recommended the supplementation of malt flour for bread production.It is obvious that malt is used in food industry as a potential source of enzymes and flavour. The malt is an excellent source of diastatic enzymes which are widely used in bread industry.The malt can be prepared from barley as barley malted flour or barley malt extract.This book/thesis describes in detail,The study of Malt production from Barley and its evaluation in Bread.
Autorenporträt
Shaukat Iqbal Hashmi did his M.Phil (M.Sc.Honors) in Food Science & Technology in 2002 from University of Agriculture Faisalabad Pakistan.He worked in different establishments in Pakistan, Dubai, Abudhabi,and currently working in KSA.He also attended international seminars on Food analysis in Singapore & Food Hygiene and Safety in Oman,UAE and KSA.