A marriage of fiber and flavor. (malt in breads)

From: Food Processing | Date: September 1, 1995| Author: Kevin, Kitty | Copyright information

The growth of the specialty bread market has increased the demand for malted grains. Malted grains are believed to enhance the fiber, color and flavor of specialty breads and whole-grain cereals. Types of malted grains include barley, rye, wheat and oats. Bread producers also testify to the appeal of malted grains, mentioning their popularity with consumers as well their ability to remove the natural bitter taste of whole-wheat products.

New uses for malt as specialty bread market hea...

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