# Evaluation of the Possibilities of Using Out Malt in Wheat Beadmaking
## 3 Results and Discussion
### Characteristics of Quality Parameters of Tested Flour Mixtures
\begin{table}
\begin{tabular}{l c c c c} \hline \hline \multirow{2}{*}{**Indicators/Sample Codes**} & **WF** & **W-OF** & **W-OMF** & **W-MF** \\ \cline{2-5}  & \multicolumn{4}{c}{**Protein Complex Parameters**} \\ \hline G (\%) & 28.1 & n.a. & n.a. & n.a. \\ GI & 91 & n.a. & n.a. & n.a. \\ WA (\%) & 57.8 \(\pm\) 0.4 b  & 57.7 \(\pm\) 0.1 b  & 57.2 \(\pm\) 0.1 b  & 55.6 \(\pm\) 0.1 a  \\ T1 (min) & 1.7 \(\pm\) 0.0 a  & 6.6 \(\pm\) 0.5 b  & 5.7 \(\pm\) 0.8 b  & 2.0 \(\pm\) 0.2 a  \\ S (min) & 10.1 \(\pm\) 0.0 c  & 8.4 \(\pm\) 0.0 b  & 7.4 \(\pm\) 0.5 b  & 2.2 \(\pm\) 0.0 a  \\ C2 (N-m) & 0.50 \(\pm\) 0.01 d  & 0.47 \(\pm\) 0.00 c  & 0.36 \(\pm\) 0.01 b  & 0.12 \(\pm\) 0.00 a  \\ \hline \hline \multicolumn{5}{c}{**Starch complex parameters**} \\ \hline FN (s) & 349 \(\pm\) 6 c  & 354 \(\pm\) 2 c  & 238 \(\pm\) 3 b  & 60 \(\pm\) 1 a  \\ C3 (N-m) & 2.06 \(\pm\) 0.02 c  & 1.98 \(\pm\) 0.01 b  & 1.86 \(\pm\) 0.05 b [FONOTE:b]Footnote b: footnotemark: [ENDFOOTNOTE] & 1.03 \(\pm\) 0.00 a  \\ C4 (N-m) & 1.78 \(\pm\) 0.05 c  & 1.88 \(\pm\) 0.02 c  & 1.38 \(\pm\) 0.09 b  & 0.22 \(\pm\) 0.01 a  \\ C5 (N-m) & 2.73 \(\pm\) 0.08 c  & 3.12 \(\pm\) 0.00 d  & 1.94 \(\pm\) 0.12 b  & 0.14 \(\pm\) 0.01 a  \\ C3-C2 (N-m) & 1.56 \(\pm\) 0.01 b  & 1.51 \(\pm\) 0.01 b  & 1.51 \(\pm\) 0.04 b  & 0.91 \(\pm\) 0.00 a  \\ C3-C4 (N-m) & 0.28 \(\pm\) 0.03 b  & 0.09 \(\pm\) 0.01 a  & 0.48 \(\pm\) 0.04 c  & 0.82 \(\pm\) 0.01 d  \\ C5-C4 (N-m) & 0.95 \(\pm\) 0.03 c  & 1.23 \(\pm\) 0.01 d  & 0.56 \(\pm\) 0.04 b  & \(-\)0.08 \(\pm\) 0.00 a  \\ \hline \hline \end{tabular}
\end{table} 
Table 3: The parameters characteristic of protein and starch complexes in tested flour mixtures. et al. [55], a small addition of malt (0.25%) also caused a significant reduction to 0.27 N\(\cdot\)m compared to the control wheat flour (0.47 N\(\cdot\)m). The importance of level of alpha-amylase activity is crucial for the dough fermentation process and obtaining high-quality bread. The tested control wheat flour (WF) sample was characterized by low alpha-amylase activity (FN average 349 s) (Table 3). The addition of oat flour (OF) caused a slight increase in the falling number value; however, it was not statistically significant. On the other hand, the addition of 0.6% malt flour (MF) to wheat flour with 10% oat flour (W-OMF) caused the reduction in the falling number (average 238 s) to the optimal level for breadmaking. However, the use of 10% of oat malt flour to wheat flour (W-MF) resulted in a significant increase in alpha-amylase activity, to a level that was unacceptable from a technological point of view. Bread made from this mixture would have an incorrect appearance, with loose and sticky crumb, and dark crust. The tested wheat flour (WF) was characterized by typical starch characteristics measured by Mixolab as C3 (starch gelatinization), C4 (amyloidtic activity), and C5 (starch retrogradation) (Table 3) for wheat flour produced in Poland [60]. Compared to control flour (WF), the addition of 10% oat flour to wheat flour (W-OF) caused a slight increase in C4 (average from 1.78 to 1.88 N\(\cdot\)m, respectively), and a significant increase in the C5 parameter (average from 2.73 to 3.12 N\(\cdot\)m, respectively), which indicates that starch retrogradation in the obtained bread will occur faster. The share of oat flour and oat malt (W-OMF) resulted in a significant reduction in the C3, C4, and C5 parameters (average 1.86, 1.38, and 1.94 N\(\cdot\)m, respectively) to the levels optimal for breadmaking. Nevertheless, replacing 10% of wheat flour with oat malt flour (W-MF) caused a sharp reduction in these parameters. It may be the effect of the high availability of water already at the stage of gelatinization of starch, released by gluten proteins as a result of weakening their structure by proteolytic enzymes present in malt. The decrease in C3 values is higher (2-fold) in W-MF (average 1.03 N\(\cdot\)m) as compared to the control sample (average 2.06 N\(\cdot\)m), probably also due to starch dilution and the high content of fat and polysaccharides in oat malt.