The phenomenon of long-term drought in the European Union has produced large losses of wheat, both in quality and quantity, which is why the harvest is expected in some places.
For the 2018 harvest process, producers must supplement the enzyme activity that is typical of flour. In this sense, Deltamalt FN-A, Mühlenchemie GmbH & Co. KG offers a solution to this current challenge of producing high-quality flour.
During grain growth, a large amount of amylase is required for the formation of starch bodies. Amylase breaks down again to a resting state. When the humidity is high, the grain begins to prepare for germination and produces amylase again. If wheat is harvested after a long harvest, as this year, the grain is completely dormant and therefore contains almost no amylase.
When flour manufacturers wanted to reduce the high number of falls caused by this, they first added malt flour to the flour, made from sprouted grains such as wheat, barley or rye, which contain large amounts of alpha-amylase and beta-amylase. With malt flour, the number of falls and frying can be reduced, as well as, to a lesser extent, the volume yield can be improved. However, by increasing the dose, wet masses of weaker consistency can be obtained quickly.
In order to standardize flour baking efficiency and meet specifications, different malts and enzymes had to be added. With Mühlenchemie’s solution, Deltamalt FN-A, there is now an enzyme system that equally optimizes both the number of falls and the baking characteristics.
Fuente: Chemistry of the mill