The use of sprouted and malted grains in baking can positively influence dough development, crumb and crust structure and texture, as well as contribute to the sensory and nutritional profile of the finished baked good.
Dough Development
Compared to regular grains, sprouted and malted grains contain more damaged starch which increases the dough water absorption capacity (hydration level) and enhances yeast performance during fermentation. The starch in these grains has a higher degree of gelatinization which shortens baking time. Malted grain flour with a natural enzymatic activity (aka diastatic malt powder), when used at 0,05-0,15 bakers’ percent, improves dough extensibility and gluten network development, which in turn will ensure proper dough gas retention and a desirable loaf volume.
Crumb and Crust Structure and Texture
Compared to regular grains, sprouted and malted grains tend to be softer and easier to hydrate. They can therefore be used as an alternative to grain soaking. Due to their higher concentration of in reducing sugars (glucose and maltose, their use in baking can enhance crust development and coloration and therefore be used as an alternative to added sugar.
Diastatic malt powder is used to improve crumb texture and reduce starch retrogradation to prolong freshness during storage.
Sensory Profile
Sprouted and malted grains have a higher content in reducing sugars (maltose and glucose) than regular grains. These naturally occurring sugars can contribute sweetness to baked goods. They also play a role in the development of a natural caramel taste and color and depending on the chosen grain, they can contribute unique flavor notes of subtle biscuit, mild honey, light cocoa, dried fruits, coffee and spice.
Health & Nutrition
Sprouted and malted grains are more nutritious than regular grains. They have more essential amino acids, more vitamins B1, B2, B3, B6, and B9, C and E, more beta-carotene, as well as more phenolic acids and flavonoids.
In addition, the nutrients in sprouted and malted grains are more digestible and bioavailable. They contain fewer complex carbohydrates than regular grains, which facilitates digestion. They also have more bioavailable peptides and amino acids. They contain less phytates that normally have a negative impact on mineral bioavailability. Therefore, the minerals (phosphorus, iron, zinc, calcium, magnesium, manganese and cupper) are more bioavailable for absorption in the gut.
Sprouted grains are high in gamma-aminobutyric acid. This amino acid is known for its numerous health benefits, including antihypertensive, antidiabetic, neuroprotective, antidepressant, fatigue relieving, stress-reducing and sleep enhancing effects.