# Evaluation of the Possibilities of Using Out Malt in Wheat Beadmaking
## 3 Results and Discussion
### Characteristics of Technological Properties and Color Parameters of Bread  
The results of the technological quality and color parameters of the tested bread are shown in Table 4.  
The specific volume (V100) of the assessed bread samples ranged from 274 to 365 cm\({}^{3}\)/100 g (Table 4). The control bread (WB) and the bread made from dough with scalled oat malt flour (SMB) were characterized by a significantly higher V100 (average 357 and 365 cm\({}^{3}\)/100 g, respectively) compared to OB and OMB (average 274 and 289 cm\({}^{3}\)/100 g, respectively). In accordance with the requirements of the Polish standard [62] for the specific volume (V100) of wheat bread, the WB and SMB bread samples obtained a very good rating (not less than 321 cm\({}^{3}\)/100 g). However, the V100 of bread enriched with 10% oat flour, i.e., OB and OMB samples, was assessed sufficiently (V100 in the range of 290-200 cm\({}^{3}\)/100 g). The replacement of 10% wheat flour with OF flour led to a decrease in V100 by an average of 23.2% compared to the control bread (WB). Also, in many studies [21, 63, 64, 65], the bread made from wheat flour with the addition of oat flour was characterized by significantly lower volume. The replacement of wheat flour with oat flour reduced the amount of gluten proteins, i.e., gliadin and glutenin in flour, which caused a diminishing in the quantity of gluten and a deterioration of bread volume. The study revealed that, unlike oat flour, the addition of scalled malted oat flour had a positive impact on the bread volume. The specific volume of SMB bread was higher by approx. 2.2% compared to WB and amounted to an average of 365 cm\({}^{3}\)/100 g. The difference was not statistically significant (\(p>\) 0.05). In this case, the 10% share of scalled MF in the mixture with WF did not interfere with the formation of the gluten matrix in the dough, because the high-molecular-weight polymers of non-starch carbohydrates originating from oats were mostly decomposed into simple compounds during malting, and the remaining ones in the malt were released during the scaling process and did not compete for water while creating the gluten network. In addition, the introduction into the dough of low-molecular protein breakdown products (in \begin{table}
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Indicators/Sample Codes**} & **WB** & **OB** & **OMB** & **SMB** \\ \cline{2-5}  & & \multicolumn{4}{c}{**Technological Value**} \\ \hline V100 (cm\({}^{3}\)/100 g) & 357 \(\pm\) 1 b  & 274 \(\pm\) 2 a & 289 \(\pm\) 4 a  & 365 \(\pm\) 3 b  \\ M (\%) & 41.8 \(\pm\) 0.1 a  & 43.6 \(\pm\) 0.1 c  & 42.8 \(\pm\) 0.0 b  & 42.6 \(\pm\) 0.1 b  \\ H24 (N) & 7.6 \(\pm\) 0.3 a  & 13.0 \(\pm\) 0.3 c  & 11.3 \(\pm\) 0.3 b  & 6.6 \(\pm\) 0.3 a  \\ H72 (N) & 11.8 \(\pm\) 0.7 b  & 19.6 \(\pm\) 1.4 c  & 14.3 \(\pm\) 0.6 b  & 8.1 \(\pm\) 0.3 a  \\ H72-H24 (N) & 4.2 \(\pm\) 0.3 a  & 6.6 \(\pm\) 1.7 b  & 3.0 \(\pm\) 0.2 ab  & 1.5 \(\pm\) 0.0 a  \\ \hline \hline \multicolumn{5}{c}{**Color parameters**} \\ \hline  & L* & 74.87 \(\pm\) 0.17 d  & 72.33 \(\pm\) 0.37 c  & 70.56 \(\pm\) 0.13 b  & 67.37 \(\pm\) 0.21 a  \\ Cumb & a* & \(-\)0.75 \(\pm\) 0.03 a  & 0.44 \(\pm\) 0.04 d  & 0.21 \(\pm\) 0.01 c  & 0.07 \(\pm\) 0.03 b  \\ b* & 17.76 \(\pm\) 0.29 a  & 19.81 \(\pm\) 0.03 b  & 20.26 \(\pm\) 0.09 b  & 24.01 \(\pm\) 0.1 c  \\ C* & 17.8 \(\pm\) 0.3 a  & 19.8 \(\pm\) 1.6 b  & 20.3 \(\pm\) 0.0 b  & 24.0 \(\pm\) 0.3 c  \\ \hline \hline \end{tabular}  
* Explanations: V100—specific bread volume; M—bread crumb moisture content; H24—bread crumb hardness after 24 h; H72—bread crumb hardness after 72 h; H72-H24—cmeased the bread crumb hardness during two days of storage; *d—homogeneous groups when the confidence level was \(p\leq\) 0.05; the same letters in rows mean no statistically significant differences between the analyzed values of indicators according to [PERSON]’s test sample codes are described in Table 1.  
\end{table} 
Table 4: The technological value and color parameters of control and enriched bread.