Effect of the wheat varieties and malt Flour on technological and sensory properties of moulded bread

One of the most important enzymes in bakery industry is alpha-amylase. The commercial wheat varieties grown in Iran are generally low in amylase activity especially in alpha amylase. The cereal technologists have recommended the use of diastase enzyme for bread production. In this study 4 varieties of Iranian wheat (Falat, Gods, Gaskogen and Ghamran) with different amylase activity were selected and milled then malt flour used at 5 leveles (0, 1, 1.5, 2 and 2.5%). Specific volume, texture properties and sensory paramers of bread were evaluated. Data were subjected to statistical analysis with factorial design. Results showed that doses of malt flour addition must be determined and if it was used in extra dose not only has good effect on volume, texture properties and sensory of bread, but also destroyed them. Best treatments were: Falat with 2%, Gods with 2.5 %, Gaskogen with 2.5% and Chamran with 2.5 % malt flour.