Enrichment of Pan Bread with Barley Malt Extract and Malt Extract Powder Produced by Spray Drying: Quality, Sensory Properties and Shelf-Life

Bread staling makes it unacceptable. Malt extract is high in nutrients, fiber and B1 and B2 vitamins, which is difficult to apply due to its high adhesion and potential for microbial contamination in food products. Spray drying is a way to increase the stability and easy application of sugar-rich food ingredients in food products. The aim of this study was to produce malt extract powder using maltodextrin, WPC and their combination and investigation of the physical properties of the produced powder. Then, the effect of using malt extract and its powder on different levels (2.5, 5, 7.5, and 10%) on the sensory, qualitative and staling properties of bread during storage was evaluated. The results showed that use of combination of maltodextrin and WPC significantly increased the powder production efficiency (58%) and resulted in good solubility and moisture absorption. Using malt extract and its powder in level of 7.5% resulted in a significant increase in the bread volume and height, while the L * decreased significantly. Adding 10% malt extract and its powder (containing maltodextrin and WPC as carrier, in ratio of 1:1) increased the bread moisture content up to 37.5% and 34.53%, respectively, and had a significant effect on delaying staling during the storage period. Evaluation of sensory characteristics showed that the highest overall acceptability score belongs to samples containing 5 and 7.5% malt extract powder and 5% malt extract. Therefore, using malt extract and its powder up to 5% is a useful economical strategy in producing high-quality bread with desirable sensory properties.