Using Malt Extract for Better Texture and Shelf-Life for Hamburger Buns

Natália Vieira, Daniela Valim and Federico Kladt – R&D at Liotécnica Tecnologia de Alimentos

Malt Extract is a very versatile ingredient. It is produced  starting with barley and malted barley, and is considered  a rich, natural and delicious ingredient, providing  sweetness, flavour and texture to a large variety of foods  and beverages. 

Malt extract contains maltose as its main sugar component, but also  contains hydrolysed proteins,  vitamins and minerals, therefore  presenting itself as a superior sugar  from the nutritional perspective when  compared to standard sugar. 

" Malt extract contains maltose as its main sugar component, but also contains hydrolysed proteins, vitamins and minerals, therefore presenting itself as a superior sugar "

When used in bread formulations,  it will enhance texture and extend  shelf-life of the finished product. Due  to the Maillard reaction it will also  help to produce a golden crust on your  baked bread. It will help to better the  elasticity of your dough, and it is an  excellent substrate for the yeast used  in the bread making process. 

Summarizing the advantages of  using malt extract in your food or  beverage we could come up with the  following short list: 

• Natural and Healthy Sugar Source. 

• Energy Source. 

• Natural antioxidant.

• Contains amino acids, vitamins and minerals. 

• Clean Label. 

• Good source of thiamine, niacin, magnesium and phosphorus. 

• No colourants, flavour or added carriers. 

• No Preservatives. 

At this article we will see the results of an experiment we conducted  with Hamburger Buns. The following formula was used:

Wheat Flour, Sugar, Salt, Calcium  Propionate (and Malt Extract when applicable)  were mixed until you obtain an homogeneous  powder. This mixture was added to a bread  mixer, where the other ingredients were  added and water (as needed) until you have a  homogeneous dough. After dividing dough in 70  grams portions, taken to the proofer for a total  of 100 minutes of controlled fermentation. After  that, they were baked in an oven at 175 oC for  16 minutes. 

All samples were individually packaged  in polypropylene bags, and their texture were  analysed at SENAI (Brazilian school specialized  in technical education in food), using method  AACC 74-09.01 at day 0, 7, 14, 21 and 28. 

Results are shown in the following Graph: 

Graph - Texture analysis of Hamburger Buns 

The graph clearly shows that throughout the  entire shelf life (28 days), the bun produced  with Malt Extract had a softer texture than the  standard bun, and that the difference at the end  of the shelf life (21 and 28 days) is very large. 

Conclusion 

The usage of 3% of Malt Extract did indeed  increase the shelf life of Hamburger Buns,  producing breads with lower texture (in other  words, softer to your hand) throughout the  entire period of 28 days.