# Evaluation of the Possibilities of Using Out Malt in Wheat Beadmaking
## 3 Results and Discussion
### Characteristics of Quality Parameters of Tested Flour Mixtures  
The results of the quality characteristics of the protein and starch complex of flour samples are presented in Table 3. The sample of wheat flour (WF) type 550 was characterized by low alpha-amylase activity, as evidenced by a high falling number of 349 s on average (Table 3). The amount of wet gluten in WF was 28.1% and was suitable for using this flour for bread making. The gluten index was 91, which indicates strong gluten, which may cause difficulties in obtaining good-quality bread [53]. Flours for bread production should characterized by a gluten index value from 60 to 90. unsuitable for baking are flours with a gluten index that exceeds 95 (too strong) and with a gluten index below 60 (too weak). The water absorption (WA) of tested wheat flour (WF) at 57.8% indicates that it is very suitable for baking (Table 3). Flour mixture containing 10% oat flour without and with the addition of small amounts of malt flour (W-OF and W-OMF, respectively) did not cause a significant change in WA, despite the rise in dietary fiber and protein contents of the composite flours (Table 2). However, the share of 10% malted oat flour in the mixture with wheat flour (W-MF) significantly reduced the WA to 55.6%. Contrary to [PERSON] et al. [54] and [PERSON] et al. [3], no increase in WA of flour was observed. Obtained by the authors [54], the increase in WA of wheat flour with a 10% share of malted barley flour (58.77%) compared to wheat flour (58.03%) was only 0.74%, which, from a technological point of view, does not seem to be significant. The results obtained by [PERSON] et al. [55] were similar to this work. The share of malt flour in the wheat flour mixture caused a slight reduction in water absorption from 62.2 to 61.7% with the addition of only 0.25% of barley malt. Stability tested with Mixolab and torque at C2 point are related to gluten quality [56]. The partial replacement of wheat flour with oat flour (W-OF) and the addition of malted flour (W-OMF) strengthened the structure of the dough in the first phase of its creation and significantly extended the development time (time T1) from 1.7 for WF to 6.6 min for W-OF, and 5.7 min for W-OMF, which was consistent with the results of [PERSON] et al. [25] and [PERSON] et al. [57]. The 10% share of oat malt in this mixture had no significant effect on time T1. However, the change in dough stability (S) was significantly reduced, which was due to the presence of oat flour (W-OF) and oat flour with malt flour (W-OMF). The greatest reduction was found for W-MF (from 10.1 to 2.2 min), which might have occurred due to disturbance in the natural wheat gluten network. Similar observations were made by [PERSON] et al. [58], who employed both naked and hulled barley malt to produce cookies and found that the dough stability was much lower than that of the control dough made with 100% WF. During the Mixolab test, the dough and the mixer are kept at 30 \({}^{\circ}\)C for 8 min. After this time, there is a gradual temperature rise with a gradient of 4 \({}^{\circ}\)C/minute. As the temperature increased, the consistency of the dough decreased with excessive mixing, indicating a weakening of the protein [59]. The low values of torque in points C2 indicate that dough is at risk of becoming less stable and weaker during processing. The reduction in C2 after replacing 10% of wheat flour with oat flour (W-OF) was slightly compared to WF. However, the addition to the W-OF mixture of just 0.6% oat malt flour (W-OMF) resulted in a reduction in C2 to 0.36 N-m, indicating that the dough may be inappropriate because of the sticky crumb during mechanical processing. The supplementation of wheat flour with 10% oat malt flour (W-MF) caused a reduction in C2 up to 0.12 N-m, which disqualifies such a dough from processing due to its significant stickiness. In the research of [PERSON]