Malted wheat flour is flour made from wheat grains that have been malted, meaning they have been soaked in water, allowed to germinate, and then dried. This process activates enzymes that convert starches into sugars, enhancing the flour's flavor, aroma, and fermentation properties. Malted wheat flour is commonly used in baking and brewing, providing a distinctive taste and improving the texture of baked goods.

Nutritional Composition

• Calories per 100g: Approximately 340–370 kcal
• Carbohydrates: 70–75g (of which sugars: 2–6g)
• Protein: 10–15g
• Fat: 1–3g
• Fiber: 2–4g

Nutritional values can vary depending on the specific type of wheat used and the malt process.

Chemical Composition
Malted wheat flour contains:

• Enzymes: Such as amylase, which breaks down starches into sugars, aiding in fermentation.
• Sugars: Increased levels of maltose and glucose due to the malting process.
• Proteins: Including gluten proteins that provide elasticity and structure in dough.

Physical Properties

• Appearance: Light to medium tan color, with a fine to medium texture.
• Taste: Slightly sweet and nutty flavor, characteristic of malted grains.
• Moisture Content: Generally low, contributing to its shelf stability.

Production Process

1. Malting: Whole wheat grains are soaked in water to initiate germination.
2. Germination: The grains are allowed to sprout, during which enzymes are activated.
3. Kilning: The germinated grains are dried in a kiln to stop the germination process and develop flavor.
4. Milling: The dried malted grains are ground into flour.

Applications

• Baking: Used in bread, rolls, and other baked goods to enhance flavor and improve texture. It is particularly popular in artisan and whole-grain products.
• Brewing: Malted wheat flour can be used in brewing beer, contributing to flavor, mouthfeel, and head retention.
• Pasta: Occasionally used in pasta making for added flavor and nutritional benefits.

Environmental and Safety Considerations
Malted wheat flour is generally safe for consumption. Individuals with wheat allergies or gluten intolerance should avoid it. Sustainable practices in wheat farming and malting can help reduce environmental impacts associated with agriculture.

Storage
Malted wheat flour should be stored in a cool, dry place, preferably in an airtight container to maintain freshness. It can also be refrigerated or frozen for extended shelf life.

Flour, or rather, wheat flours, as there are several types, are produced by grinding wheat seeds.

In particular, malted wheat flour is produced by the grinding of wheat previously malted.

Malting is a process that involves drying and roasting wheat and can last 4/6 days.

The most traditional procedure for obtaining a malted wheat flour uses the classic crushing mill, while the more modern system uses a number of mills to divide the bran (the outer part of the grain) from the inside which is then grated until it reaches the desired thickness.

Wheat flours are divided into:

• Type 00 suitable for sweets, fresh pasta.
• Type 0 suitable for bread.
• Type 1 suitable for bread and pizza.
• Type 2 suitable for rustic bread
• Integral suitable for wholemeal bread

As for the composition of wheat flour and its most interesting components, from a healthy point of view, this study looked at colored-grain wheat genotypes that were used in the preparation of flour, dough, buns, and buns stored for a short period of time. The main carotenoid in all genotypes was lutein, followed by its esters, zeaxanthin, and β-carotene, while antheraxanthin and α-carotene occurred only at negligible levels (1).

Wheat flour studies

References_____________________________________________________

(1) Paznocht L, Kotíková Z, Orsák M, Lachman J, Martinek P. Carotenoid changes of colored-grain wheat flours during bun-making. Food Chem. 2019 Mar 30;277:725-734. doi: 10.1016/j.foodchem.2018.11.019.

Žilić S, Janković M, Barać M, Pešić M, Konić-Ristić A, Hadži-Tašković Šukalović V. Effects of enzyme activities during steeping and sprouting on the solubility and composition of proteins, their bioactivity and relationship with the bread making quality of wheat flour. Food Funct. 2016 Oct 12;7(10):4323-4331. doi: 10.1039/c6fo01095d. PMID: 27713973.

Abstract. The aim was to determine the effect of steeping and sprouting on wheat grain proteins and the functional consequences in this regard. The solubility of proteins and the polypeptide composition of albumins, globulins, gliadins and glutenins were determined, as well as the content of non-protein nitrogen and free sulfhydryl groups (-SH), and the activity of peroxidase (POD) and lipoxygenase (LOX). In addition, the pasting viscosity of flour and protein bioactivity such as antioxidant capacity and immunoreactivity were evaluated. The increase of non-protein nitrogen and free -SH groups by about 62.09 and 96.7%, respectively, as well as the decrease of albumin + globulin polypeptides with a molecular weight over 85.94 kDa and between 85.94-48.00 kDa by about 34 and 8.7%, respectively, were the most notable changes observed in the flour from whole sprouted wheat that clearly point to the intensive protein hydrolysis. The reduction of disulfide bonds and increased concentrations of free -SH groups significantly modify the visco-elastic properties of gliadins and glutenins causing pasting viscosity reduction. However, sprouted wheat flour could be considered as a potential food ingredient because of its improved antioxidant capacity that is a result of protein hydrolysis inter alia. As protein modification induced by steeping may have beneficial effects on the antigenicity of the glutenin fraction, this kind of wheat pretreatment can represent a putative strategy in the dietary modulation of diseases related to glutenin immunoreactivity, e.g. dermatitis herpetiformis.