What is Malted Wheat Flour?
Malted Wheat Flour, also known as diastatic malt, is a key ingredient for bakers and cooking enthusiasts. Obtained from wheat through a process of germination followed by drying and milling, this flour is distinguished by its ability to enhance the leavening and flavour of baked goods.
The production process
The production of Malted Wheat Flour involves several steps:
- Germination: The wheat is soaked in water to activate germination, which initiates the breakdown of starches.
- Drying: After germination, the wheat is dried to halt the process.
- Milling: Finally, the dried wheat is milled to obtain the flour.
Properties of Malted Wheat Flour
This flour is rich in amylases, the enzymes responsible for breaking down starch, which promote the fermentative activity of yeasts. Thanks to these characteristics, Malted Wheat Flour offers several benefits:
- Improvement of leavening: Increases carbon dioxide production, promoting more effective leavening.
- Flavour intensity: Provides a richer and more complex flavour to baked goods.
- Crustiness: Helps achieve a golden and crispy crust.
- Gluten extensibility: Improves the texture and softness of doughs.
How to use Malted Wheat Flour
Malted Wheat Flour is versatile and can be used in various preparations. Here are some suggestions on how to use it:
- Bread: Add between 0.7% and 1% by weight relative to the total flour to enhance leavening and flavour.
- Baked goods: Use it for cakes and cookies for a more intense flavour.
- Fresh pasta: Improves the texture of the pasta, making it more elastic.
- Pizza: For a crispier and tastier crust.
Recipe: Bread with Malted Wheat Flour
Discover how to prepare delicious bread using Malted Wheat Flour.
Ingredients
- 500 g of wheat flour
- 50 g of malted wheat flour
- 350 ml of water
- 10 g of salt
- 10 g of fresh yeast
Instructions
- In a bowl, mix the flours and salt.
- In another bowl, dissolve the yeast in warm water.
- Combine the liquids with the dry ingredients and knead until a homogeneous dough is obtained.
- Let it rise in a warm place for about 2 hours.
- Shape the bread and let it rise again for 30 minutes.
- Bake in a preheated oven at 220°C for 30-35 minutes.
Precautions and mistakes to avoid
- Do not exceed the recommended percentage of malted flour to avoid an overly intense flavour.
- Ensure that the yeast is active before using it to guarantee good leavening.
- Check the temperature of the water: too hot can kill the yeast.
Frequently asked questions
What is the difference between malted wheat flour and regular wheat flour?
Malted flour contains additional enzymes that enhance leavening and flavour, while regular flour has less enzymatic activity.
Where can I buy Malted Wheat Flour?
Malted Wheat Flour is available on Tibiona.it, where you can also find other organic ingredients.
If you are a baking enthusiast or simply want to improve your preparations, Malted Wheat Flour is an ingredient not to be underestimated. Try it in your recipes and discover the difference!
