Using Malt Extract for Better Texture and Shelf-Life for Hamburger Buns

Natalia Ribeiro Vieira, R&D Applications Analyst, and Daniela Valim Hatano, B2B R&D and Innovation Manager, and Federico Alfredo Kladt, R&D&I Director, Lithotechnics

Malt Extract is a very versatile ingredient. It is produced starting with barley and malted barley, and is considered a rich, natural and delicious ingredient, providing sweetness, flavour and texture to a large variety of foods and beverages.

Malt extract contains maltose as its main sugar component, but also contains hydrolysed proteins, vitamins and minerals, therefore presenting itself as a superior sugar from the nutritional perspective when compared to standard sugar.

When used in bread formulations, it will enhance texture and extend shelf-life of the finished product. Due to the Maillard reaction, it will also help to produce a golden crust on your baked bread

When used in bread formulations, it will enhance texture and extend shelf-life of the finished product. Due to the Maillard reaction it will also help to produce a golden crust on your baked bread. It will help to better the elasticity of your dough, and it is an excellent substrate for the yeast used in the bread making process.

Summarizing the advantages of using malt extract in your food or beverage we could come up with the following short list:

• Natural and Healthy Sugar Source.

• Energy Source.

• Natural antioxidant.

• Contains amino acids, vitamins and minerals.

• Clean Label.

• Good source of thiamine, niacin, magnesium and phosphorus.

• No colourants, flavour or added carriers.

• No Preservatives.

At this article we will see the results of an experiment we conducted with Hamburger Buns. The following formula was used:

Wheat Flour, Sugar, Salt, Calcium Propionate (and Malt Extract when applicable) were mixed until you obtain an homogeneous powder. This mixture was added to a bread mixer, where the other ingredients were added and water (as needed) until you have a homogeneous dough. After dividing dough in 70 grams portions, taken to the proofer for a total of 100 minutes of controlled fermentation. After that, they were baked in an oven at 175 oC for 16 minutes.

All samples were individually packaged in polypropylene bags, and their texture were analysed at SENAI (Brazilian school specialized in technical education in food), using method AACC 74-09.01 at day 0, 7, 14, 21 and 28.

The graph clearly shows that throughout the entire shelf life (28 days), the bun produced with Malt Extract had a softer texture than the standard bun, and that the difference at the end of the shelf life (21 and 28 days) is very large.

Results are following:

Conclusion

The usage of 3% of Malt Extract did indeed increase the shelf life of Hamburger Buns, producing breads with lower texture (in other words, softer to your hand) throughout the entire period of 28 days.