Flour is the mater ingredient in the baking house. Who can be excited about this dull and tasteless item? Actually, the fact is that there is no escape from flour’s performance. You cannot deny the role and need for flour when you make some baked items.
Several types of flour in the baking industry are available to make the baking work rich and excited. Yes, malted flour is one exciting innovation in the baking world. With the additional benefits, malted flour is becoming the most popular flour item to make pies, pastries, or other baked goods in-home and baking shops.
What are the differences between malted flour and regular flour? They can differ only for the addition of malt extract, but it makes some prominent differences. So, let’s know the malted flour vs regular flour facts and make our choices.
Comparison Table Of Malted Flour vs Regular Flour
Bread Crust Browning
|Slow and less fluffy|
Softer and fluffier
Fewer nutrients comparably
Difference Between Malt Flour And Regular Flour On Characteristics
Flour is a powdery version of different grains or seeds. The most common flours are wheat grains or other raw grains, beans, roots, nuts, etc. Wheat flour is known as regular flour or all-purpose flour.
It is made through a different refining process, including milling, refining, bleaching, etc. It is the main ingredient in producing bread, and this bread is the staple food item in many cultures, especially in India or other Asian countries.
On the other hand, malted flour is the new innovative flour type special to produce bread. In the production of malted flour, malted barley is added to the tricky wheat flours. Actually, malt is the sprouted barley.
It acts as the agent to unlock the enzymes in grain with the touch of water. As it releases the natural process to help in yeast fermentation, malted flour is used in bread production to increase efficiency.
The enzyme breaks the starch chains and fed complex sugars to yeast. Then yeast produces carbon dioxide, which maintains the excellent fermentation activity for proper crust browning in bread. So, it can be said that malted flour is also wheat flour or regular flour with malt extract. So, the benefit is additional.
Differences In Taste, Texture, And Appearance
The regular flour is wheat flour, as a white powder. It is creamy and grainy in touch. Though regular flour has yellow tinted parts, which are carotenoids, it is removed during the bleaching and refining process. It is because of consumer demand. After making dough and bread out of the dough, it becomes a bit chewy, and it is a satisfying texture.
By taste, regular flour is bland, powdery, and dry. You can tell that regular flour has no taste. You have to add the necessary salt or desired items while making the bread to add flavor. This regular flour provides no smell too. So, you cannot expect any flavor out of everyday flour-made items.
On the other hand, malted flour has a slightly sweet and roasted nutty aroma and taste. Most bakers like to use this malted flour while making bread for the extra flavor and sweet and rich taste. It is also chewy and grainy in touch.
But the taste increases its popularity and use in the bread production industry. Malted flour improves the taste and flavor and stimulates and increases the speed of fermentation. It also adds some extra moisture to the bread.
So, malted wheat flour is more appreciable for the preferable texture and sweet brown crust.
Elements In White Flour And Malted Flour
White flour is wheat endosperm only. The fiber-containing yellow part is removed in the refining process. That’s why white flour contains starches highly. It is a complex carbohydrate form which is called polysaccharides. There are two types of white flour according to the gluten content. Hard flour has high gluten content, almost 12 to 14%. Soft white flour has low gluten content.
Malted flour has low gluten content comparably though malt is added to hard wheat flour. The positive fact is that it has fiber slightly too. Malted flour has a small number of tannins. This tannin can aggravate headaches in migraine patients.
Health Advantages of Malted Flour vs Regular Flour
Regular flour may be unknown for its nutritional values, but there are some appreciable health merits.
Regular Flour Health Benefits
- In Heart Health: Regular flour has two essential mineral elements that help protect against heart disease or heart failure. One is thiamin. Thiamin mineral plays a critical role in cell function. People with heart disease have a record amount of low thiamin status. So, keeping a proper thiamin intake balance is suitable for heart health maintenance. Regular intake of regular flour works great to keep the thiamin status optimum.
- Another mineral is selenium, known as a good protector from heart failure. Al purpose flour or regular flour has this item.
- For Cognitive Decline: From some studies, it has been found that low folate level is concerned with cognitive decline, risk of Alzheimer’s disease, and risk of Dementia. If you can get enough folic acid from your regular food intake, you can reduce the risks. Regular flour can supply and ensure that you are getting sufficient folic acid.
- For Cancer Risk: Some minerals are suggested for regular intake in cancer prevention. These minerals are selenium, folic acid or dietary folate, etc. Selenium works great in DNA repair and helps in maintaining immune function. Regular wheat flour has a certain quantity of selenium and folate, which can supply a sufficient level of necessary minerals. So, you can have prevention support for cancer by taking all-purpose flour regularly.
- For Depression Risk: A sufficient folate level works as an antidepressant treatment. This folate comes from regular flour. So, you can manage your folate content through regular flour intake.
- For Diet Improvement in AUD People: Folate is the form of vitamin B. It is an essential element for regular cell division and other genetic functions. People who have AUD problems do not have sufficient folate intake. Regular intake or regular flour can perform well to maintain the balance of folic acid.
Malted Flour Health Benefits
- To Boost the Happiness: Malted flour in the form of wheat flour with malt extract. This malt extract is popular as it can boost happiness. Actually, malted flour or malt extract has Hordenine, a natural compound that came from plants. This compound activates the dopamine D2 receptor. This receptor is the reward center that creates the feel-good mental effect. It also sharpens mental focus and increases energy levels.
- As a Supply for Beneficial Substances: Bakers like to use malted flour as the added sweetener. Malted flour also supplies antioxidants, vitamins, minerals, and amino acids with this sweetening effect. It has glycemic index lowering power too.
- Strengthener for Digestive Power: Malted flour supply soluble fiber, and this fiber optimize good bacteria and reduce harmful bacteria. As a result, it facilitates probiotic culture growth, improving digestive health. In turn, this effect promotes necessary element absorption and prevents digestive illness.
- Support Heart Health: Malted flour can lower cholesterol. Malted flour contains fiber, folate, potassium, vitamin B6. This mixture increases the cholesterol breakdown level and the cholesterol absorption power. In this way, malted flour helps in reducing cholesterol levels and insulin activity. So, you can lower the risk of heart disease and heart failure.
- Other Health Benefits: Malted flour provides antioxidants, and this antioxidant is so powerful that it works five times better than fresh broccoli. Malted flour also supplies minerals, vitamins, amino acids, dietary silicon, vitamin B complex, and microminerals within the antioxidants. This combination of necessary nutrients helps support the anti-aging, support bone health, lower the infection risk, and reduce the risk of cancer.
So, malted flour can supply more support compared to regular wheat flour.
Side Effects Of Regular Flour and Malted Flour
White regular flour is stripped of yellow fiber parts during the refining and processing. It is only endosperm after the removal of bran and germ. Regular flour cannot supply the necessary fiber, some vitamins, and protein.
It is high in calories and carbohydrates. So, a high intake of regular flour can make the metabolism sluggish, slow digestion, and initiate weight gain, stress, migraines, headaches, and constipation.
Malted flour provides lots of health benefits but some adverse effects too. The most prominent side effects are flatulence or gas attack, excessive bowel activity, stool stuck in the colon or rectum, weight gain, hypertension, and heart disease. Excess intake can produce LDL cholesterol. Besides, if malted barley is not added in a controlled manner, it can cause crumbs in the dough. It needs a professional touch.
So, both types of flour have some severe side effects. If you take flour in a controlled quantity, you can minimize the side effects.
Shelf-life of Malted Flour vs Regular Flour
Regular flour or all-purpose flour is wheat flour. Wheat flour has a low shelf-life compared to other flour types. If stored properly, all-purpose flour can last one to three months at room temperature.
To get a longer shelf-life, you have to transfer the regular flour from the packaging to an airtight or sealed container after opening the pack. If you keep it closed, you can use it for three months without any worry.
Some flour packs have the best by date as the expiration date. You should store wheat flour in airtight containers for your safety even if the package provides best-by-date for about three months. You can extend the shelf-life if you have more regular flour by storing them in the fridge. Regular flour stays well in the refrigerator for 6 to 8 months. By keeping flour in the freezer, you can keep flour safe for one full year.
In the case of the malted flour, it has slightly increased shelf-life even if it is also wheat flour with the addition of malt extract. If you store the malted flour in an airtight container, it will remain good for about six months. Malted flour is suggested not to keep in a pack that is not sealed. It makes the malted flour stale soon. In the freezer, malted flour stays better for about one year.
Though malted flour has a longer shelf-life than regular flour, it is suggested not to store it for longer. It is because malted flour loses its flavor after three to four months.
Regular Flour and Malted Flour in Bread Production
Regular wheat flour works well in bread production, and we use it the most. But the bakers, nowadays, support malted flour more. Regular flour cannot create the rise in bread by enzyme activity as malted flour. The bread made of regular flour can make it hard comparably.
On the other hand, malted flour increases the enzyme activity in the dough forming stage. Then it converts the starches into simple sugars faster. For this sugar, yeast grows its actions and maintains a proper fermentation process.
It makes the bread softer and tasty. The browning of the crust becomes more perfect and more peaceful. It increases the taste. On one side, malted flour provides some sweetening taste and flavor, and on the other side, it makes the bread softer and tasty.
That’s why malted flour is now preferable to regular flour.
Frequently Asked Questions
Q: Is there any substitute for malted flour?
Ans: Yes, the bread flour and the malted flour substitute work well. It is because bread powder also contains a malt extract mixture. Not only for malted flour substitute, but malted flour can also work as the alternative for regular flour.
Q: What does malted flour do in bread production?
Ans: As the name ‘malt’ comes from the sweetening agent of barley, it adds some sweet flavor and taste to the bread. It activates the enzymes of the germs of the barley seeds. This enzyme changes the starch into simple sugars, which act as the food source of yeast. Yeast enhances the dough formation and makes it soft. Besides, the simple sugars provide a unique aroma to bread.
Q: How is the malted flour made?
Ans: The malted flour is made in three simple steps- first, take the sprouted barley grains, second, dry out the wet grains by keeping them at a low temperature; and third, grind the dried barley grains to make a fine powder.
Q: Is malted flour made from whole wheat?
Ans: Malted flour is made by adding malt extract or malt powder into hard wheat flour. Yes, most production system uses whole grain wheat for malted flour. It is made in three ways. One is made from brown or whole grain wheat flour by adding malt.
The second is made by grounding whole meal flour using two stones. It is the traditional process. The third way is malted flour made from organic standard wheat grains.
Q: Are the malt powder and the malted flour the same?
Ans: No. The malted powder is, actually, malted milk powder. It is made by mixing the ground sprouted malt extract with milk powder. It is used in several drink mixes such as malted carnation milk, Horlicks, or Ovaltine.
Malted flour is a mixture of malt extract powder with wheat flour. Though actual malt powder is the powder of sprouted barley grains, malted milk powder is known as malt powder.
Q: What are the substitute for whole wheat flour?
Ans: Yes. The graham flour works well as the whole wheat flour substitute. Besides, a mixture is the best substitute for whole wheat flour. This mixture is made of wheat germ and all-purpose flour in 1:3 proportion. All-purpose flour can make the result fluffier and low density, but it works as an alternative.
Q: How to use the malt powder in baking?
Ans: The diastatic malt powder is good to use to replace sugar. It activates the yeast so that you can use it only as a yeast activator. In this case, limit the amount of malt powder. If you add sugar, make a balance with malt powder as it adds some sweetening taste.
Besides, excess diastatic malt powder can bring an unwanted sour taste. If you use the non-diastatic malted flour, you can use it as much as you need the flour.
Also Read: Sweet White Rice Flour Substitute
What is better than malted flour vs regular flour? After increasing the use of malted flour, people are confused between these two types of flour. That’s why their differences are essential now. Though malted flour is also wheat flour, and only one difference is the malt extract presence, it has profound effects.
Malted flour is more nutritious and slightly high in shelf-life. But the primary and most crucial difference comes in bread production. It increases bread production within the same time range, makes bread softer, fluffier, and adds extra flavor. People prefer the taste of malted flour to the flavorless regular flour.
Still, there is a massive record of regular flour use. Many people still do not like to use anything other than regular flour. That’s why malted flour is more used and preferable by the baking shops or industry.