# Evaluation of the Possibilities of Using Out Malt in Wheat Beadmaking
## 3 Results and Discussion
### Chemical and Color Characteristics of Quality of Baking Flours
\begin{table}
\begin{tabular}{l c c c} \hline \hline \multirow{2}{*}{**Indicators/Sample Codes**} & **WF** & **OF** & **MF** \\ \cline{2-4}  & & **Chemical Composition** & \\ \hline M\({}_{\text{F}}\) (\%) & 14.08 \(\pm\) 0.04 c & 10.42 \(\pm\) 0.02 b & 6.91 \(\pm\) 0.03 a \\ P\({}_{\text{F}}\) (\% d.m.) & 12.60 \(\pm\) 0.06 a & 13.61 \(\pm\) 0.00 b & 14.30 \(\pm\) 0.07 b \\ F\({}_{\text{F}}\) (\% d.m.) & 1.06 \(\pm\) 0.17 a & 7.42 \(\pm\) 0.06 b & 8.69 \(\pm\) 0.17 c \\ A\({}_{\text{F}}\) (\% d.m.) & 0.50 \(\pm\) 0.03 a & 2.30 \(\pm\) 0.04 b & 2.42 \(\pm\) 0.05 b \\ C\({}_{\text{F}}\) (\% d.m.) & 82.74 \(\pm\) 0.06 c & 63.62 \(\pm\) 0.06 a & 64.35 \(\pm\) 0.03 b \\ TDFF (\% d.m.) & 3.15 \(\pm\) 0.02 a & 13.05 \(\pm\) 0.04 c & 10.24 \(\pm\) 0.02 b \\ including: IN-DF\({}_{\text{F}}\) (\% d.m.) & 1.47 \(\pm\) 0.03 a & 10.11 \(\pm\) 0.03 c & 8.44 \(\pm\) 0.04 b \\ S-DF\({}_{\text{F}}\) (\% d.m.) & 1.68 \(\pm\) 0.00 a & 2.94 \(\pm\) 0.01 c & 1.80 \(\pm\) 0.01 b \\ \hline \hline \multicolumn{4}{c}{**Color parameters**} \\ \hline L\({}^{\star}\) & 90.48 \(\pm\) 0.06 c & 81.64 \(\pm\) 0.02 b & 75.98 \(\pm\) 0.02 a & \\ a\({}^{\star}\) & \(-\)1.94 \(\pm\) 0.01 a & 0.32 \(\pm\) 0.05 c & 0.14 \(\pm\) 0.01 b \\ b\({}^{\star}\) & 9.95 \(\pm\) 0.06 a & 10.44 \(\pm\) 0.03 b & 15.60 \(\pm\) 0.08 c \\ \hline \hline \end{tabular} Explanations: M\({}_{\text{F}}\)—moisture content of flour; F\({}_{\text{F}}\)—protein content of flour; A\({}_{\text{F}}\)—ash content of flour; C\({}_{\text{F}}\)—carbohydrate content of flour; TDF\({}_{\text{F}}\)—total dietary fiber content of flour; IN-DF\({}_{\text{F}}\)—soluble dietary fiber content of flour; S-DF\({}_{\text{F}}\)—soluble dietary fiber content of flour; a\({}^{\star}\)——homogenous groups at a confidence level of \(p\leq 0.05\); 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 2: Chemical composition and the color parameters of flour samples used for baking. structure as a result of transforming high-molecular reserve substances into water-soluble low-molecular products. The course of these transformations in the grain depends on the conditions of the malting process, such as the degree of humidity, temperature, and time of germination, as well as kilning parameters [4; 22; 23; 52]. [PERSON] et al. [15] reported that different components of the same grain may vary differently or remain unchanged under similar germination conditions. According to the authors, the protein content in sprouted grains depends on the balance between protein breakdown and its biosynthesis during germination. In turn, [PERSON] et al. [52] proved that extending the germination time and increasing the germination temperature of oat and barley grains contributed to a reduction in the amount of the soluble fraction of dietary fiber, which consisted mainly of beta-glucan. However, an increase in the TDF content and its insoluble fraction was observed. According to these researchers, the increase in insoluble fiber content can be explained by the loss of some components, e.g., starch as a result of grain respiration during germination and the formation of rootlets, which are removed after drying the malt. In addition, the formation of compounds such as celluloses and hemicelluloses as structural elements of growing acrospires is expected. Research by [PERSON] et al. [16] showed that malting of naked oat grains according to the standard scheme for brewing barley allows the obtaining of special oat malt with parameters similar to typical barley malt used for beer production. [PERSON] et al. [17] stated that malting increased the content of phenolic compounds from 44.92-64.39 mg GAE/100 g of grains to 158.06-393.69 mg GAE/100 g of malts and increased the antioxidative activity of grains by 200-300%. The flour samples used to prepare baking mixtures were analyzed for color parameters using the CIE L*a*b* system.