# Evaluation of the Possibilities of Using Out Malt in Wheat Beadmaking
## 3 Results and Discussion
### Characteristics of Technological Properties and Color Parameters of Bread
malting), such as amino acids and polypeptides, did not contribute to the weakening of the structure of the gluten network. The high content of simple sugars in the malt intensified the fermentation of the dough and gas formation; however, the intact gluten network contributed to the retaining of them in the dough, which increased the volume of the bread. Very similar observations were made by [PERSON] et al. [31], who used scaled rye flour to produce semi-wheat-rye bread. The tested bread samples significantly differed in bread crumb moisture (Table 4). The crumb of control bread had statistically lower moisture content (average 41.8%). Among the tested bread samples, the bread with 10% oat flour (OB) had the highest moisture content (average 43.6%). The higher moisture content in OB compared to the control bread (WB) may result from binding larger amounts of water by oats beta-glucan, which constitutes the soluble fraction of dietary fiber. In the studies by [PERSON] et al. [64], the moisture content of the control wheat bread was 41.3%, while the moisture content of oat-wheat bread, with 30% oat flour content, was 44.5%. According to a study conducted by [PERSON] et al. [66], the increase in oat flakes addition caused an increase in the moisture content of the finished product. In turn, the addition of only 0.6% of malt flour (MF) to the W-OF mixture probably contributed to the partial enzymatic hydrolysis of beta-glucan during dough fermentation, which resulted in lower crumb moisture (average 42.8%) and a higher specific volume of the OMB sample (Table 4). Generally, the bread samples with the addition of malt flour (MF), i.e., OMB and SMB, were characterized by significantly higher bread crumb moisture content (average 42.8% and 42.6%, respectively) compared to wheat bread (WB). The tested bread samples differed significantly in terms of bread crumb hardness determined 24 and 72 h after baking (H24 and H72, respectively). These studies revealed that compared to the other evaluated bread samples, the 10% addition of scaled MF to the wheat dough contributed to the greatest reduction in the bread crumb hardness 24 and 72 h after baking (average 6.6 and 8.1 N, respectively) (Table 4). Similar results were demonstrated by [PERSON] et al. [32], who studied the impact of scaled rye flour on the technological quality of rye bread. The above studies revealed that rye bread samples prepared with scaled rye flour were characterized by a softer crumb compared to control rye bread (without scaled flour). Compared to the SMB bread sample, both WB and OMB were characterized by higher bread crumb hardness values at H24 and H72 (for WB on average 7.6 and 11.8 N, respectively, and for OMB on average 11.3 and 14.3 N, respectively). Replacing 10% of WF with OF flour samples resulted in a 71.1% increase in the H24 of the OB compared to the WB bread samples, while the addition of the same amount of scaled MF flour to the wheat flour resulted in a 13.2% decrease in the H24 of the SMB bread crumb. In the case of SMB and control bread (WB) samples, no statistically significant differences were found in terms of crumb hardness after 24 h (H24), while these differences were significant in samples stored for 72 h (H72). Compared to all tested bread samples, the crumb hardness with 10% oat flour (OF) was characterized by the highest values of H24 and H72 (average 13.0 and 19.6 N, respectively). The OMB bread compared to OB was characterized by slightly lower hardness because the enrichment of OF flour with the addition of 0.6% MF without its scaling enabled better loosening of the bread crumb. Similarly, in the study conducted by [PERSON] and [PERSON] [21], the bread samples with the addition of 0.5 to 5.0% oat, barley, and wheat malt flour were characterized by lower hardness compared to the control bread (without malt flour addition).