Malt Extract is used in bakery products (Such as breads, biscuits,
breakfast cereals etc.) as a flavor enhancer, colouring; besides,
it can improve texture & structure. Flavor Enhancer: Basing on its rich distinctive flavor, Malt
Extract can be used to enhance a natural, caramel flavor. Coloring: Malt extract can not only be used as natural coloring but
also can be used to provide attractive colors to bakery products. Texture Modifier: Because of its anti-hydration effect during the
process of making dough, malt extract can prevent excessive glutens
formingto enhance the plasticity of dough, especially in fermented
biscuits. It makes the biscuits more crisp and brickle. Fermentable Material or Yeast Food: Rich in maltose, glucose, free
amino acids and minerals, malt extract supplies all the components
that healthy yeast needs to work properly. Because of this, malt
extract is often used in growth media for yeast and bacteria
cultures or starters. In fermented baked goods, malt extracts have
benefits to enhance the flavor & quality of finished products. Cover the Foreign Flavors: Malt extract can cover un-pleasant
flavors. For example the odor of chemical bulking agents or
emulsifier. Prolong Shelf-life: Malt extract contains oligosaccharides, which
can prevents drying of bakery products, and extends its shelf-life.
