# Evaluation of the Possibilities of Using Out Malt in Wheat Beadmaking
## 3 Results and Discussion
### Characteristics of Quality Parameters of Tested Flour Mixtures
In addition, the starch gelatinization process is influenced by the amylase-lipid complex formation, the amount of amylose leaching, the competition for free water between leached amylose and remaining non-gelatinized granules [2, 61]. In the test conducted in Mixolab, the recording of the pasting properties of dough begins after the temperature of the dough is above 60 \({}^{\circ}\)C--then the C3 torque and the difference C3-C2 are calculated, associated with the starch gelatinization process [2]. The composition of W-OF and W-OMF flour mixtures compared to WF (average 1.51 and 1.56 N\(\cdot\)m, respectively) did not cause significant differences between the C3 and C2 parameters (Table 3). However, the smallest reduction was found in W-MF (average 0.91 N\(\cdot\)m), which was characterized by an almost 2-fold lower C3 value than WF. The difference between the C3 and C4 (C3-C4) parameters, which corresponds to amylase activity and is linked to falling number, varies significantly between tested mixture flours (Table 3). The lowest difference in the C3-C4 value was found for W-OF compared to WF (average 0.09 and 0.28 N\(\cdot\)m, respectively), which might be explained by the fact that gelatinized starch with the W-OF mixture was not susceptible to the action of amylases in the dough (as it was seen from the FN values). It was stable during the hot starch stability paste phase. The higher differences in the C3-C4 value were found for W-OMF (with 0.6% addition of diastatic malt flour; average 0.48 N\(\cdot\)m), while almost three times higher in the mixture of wheat flour with 10% addition of malt flour (W-MF). The C5 torque and the differences between the C5 and C4 (C5-C4) parameters represent the starch retrogradation during the cooling period and correspond to the anti-staling effects [2]. Compared to wheat flour (WF), the C5-C4 value increased after replacing it with 10% oat flour (W-OF) (average from 0.95 to 1.23 N\(\cdot\)m, respectively) and decreased after adding 0.6% malted oat flour to the W-OF (in W-OMF mixture to average 0.56 N\(\cdot\)m) (Table 3). A negative value of the difference of the C5-C4 (average, \(-\)0.08 N\(\cdot\)m) determined for the mixture with 10% malt flour (W-MF) indicates that the retrogradation process may not occur because the dough contains too many amylases, released water, and is too sticky. Taking into account the results discussed above and the research on wheat flour with 10% addition of oat malt flour (W-MF), it was decided to use preliminary thermal treatment of malt flour (MF) in the further part of the research. The process of scaling malt flour at the stage of bread dough preparation is aimed at reducing its enzymatic activity, mainly amylases and proteolytic, lipolytic, and cytolytic enzymes, while introducing starch and protein degradation products generated during oat grain germination into the dough. Moreover, as reported by [PERSON] et al. [31], the use of brewer's malt flour may contribute to increasing the content of reducing sugars and maltose.