Bread has long been considered one of the staple foods in Russia, but for many years it was mainly baked from wheat or rye flour. Now they began to actively use other starting components, one of which was malt. This led to the appearance of malt bread. The benefits and harms of the product are still little known to ordinary people, since they are not actively bought yet. However, after seeing the goods in the store, do not immediately refuse to purchase. Many experts found that the studied product can indeed be considered useful. This article will find out if malt bread is really healthy and worthy of inclusion in a regular diet.
Malt value
Malt is universally recognized as one of the most useful, however, the first thing to do is figure out what it is. By itself, it is a product obtained by artificially germinating cereals, such as wheat, barley or rye. As they are made, diastasis, which is a special enzyme, begins to accumulate in the grains themselves. With it, foods that contain starch begin to break down into simple sugars. During their interaction with yeast, alcohol begins to be produced.
In order to get malt, you must first go through two stages - preparation for germination, and then germination itself. Ultimately, for the needs of baking, an extract is obtained, which is added during the dough kneading. It is he who is the main ingredient in the composition of malt bread, enhances fermentation, improves the elasticity of the dough and absorbs excess water.
Due to its valuable composition, malt has a positive effect on the human body. In addition, it contains a large amount of protein and amino acids that stimulate muscle development. The product also has a beneficial effect on the functioning of the gastrointestinal tract, especially barley malt rich in fiber. Frequent use of it helps to cleanse the body of harmful toxins and toxins.
Rye malt also has its beneficial qualities - it is recommended to use it for anemia and exhaustion, as it has a restoring effect and has a high energy value. And finally, malt is recognized as one of the diabetic products - the beneficial substances contained in it normalize blood sugar levels and slow down the absorption of carbohydrates.
What is malt bread?
To understand the benefits and harms of malt bread, the first thing to do is understand what it is in itself. Typically, flour is used to make a common wheat product. And this variety is no different from others, because the recipe also contains a mixture of wheat and rye flour. However, in addition to this, malt is present in the composition, which is a pre-germinated grain of wheat or rye cereals. The presence of this ingredient not only increases the beneficial properties of the product, but also significantly affects the taste. Finding a product on the counter will be very easy, because its crust has a rich dark shade, and the bread itself tastes very spicy and has a characteristic strong aroma. It is worth noting that in such bread quite often bakers add additional ingredients (to improve the taste) like raisins, coriander, caraway seeds or nuts.
The benefits of bread
To understand the benefits of malt bread, you should pay attention to the value of the main ingredient. It lies precisely in the fact that the product has a unique chemical composition, which is filled with a huge variety of substances useful for humans, necessary for normal life. Germinated grains themselves are incredibly useful, so many nutritionists really advise introducing this type of bread into a standard diet, because thanks to its composition, it brings significant benefits to the body. Now malt bread is among the medicinal varieties, since the raw materials used for it contain a large number of valuable amino acids and monosaccharides.
Doctors recommend using malt bread for diabetes. It is also useful for patients who have undergone surgery and need recovery. After all, it contains useful substances that are necessary for rehabilitation.
Ingredients Used
To talk about the benefits and dangers of malt bread, you need to know exactly how it is prepared and what the composition is. It is worth noting that the ratio of the varieties of flour used depends entirely on the formulation of the manufacturer, as well as on the production technology chosen by him.
In particular, such bread can be cooked even at home, so the ratio can vary. In addition to flour, the manufacturer should also pay attention to the baking powder used - mainly in its role is fermentation or liquid yeast.
And of course, special attention should be paid to the most important ingredient - malt. Now barley is most often used, although it can be completely replaced with wheat, rye or corn. Depending on the type used, the structure and taste of baked bread may vary slightly. Dark varieties of malt are also natural dyes, so their use gives the product an attractive brown crust and a sweetish flavor.
GOST
As you know, a special GOST is established for all rye-wheat products in Russia. Malt bread also has it - it is GOST 52961-2008. It defines the requirements that manufacturers of all flour malt products must comply with. In addition, in this document you can find out the terms and definitions that are used for production, as well as the classification and standards of the raw materials that are part of the package, characteristics of packaging, production and even labeling of the finished product.
For example, in the composition of this bread, according to GOST, various types of malt should be contained that will enrich the product with beta-carotene, fiber, minerals and vitamins, which will make it not only tasty, but also extremely beneficial for the health of the body.
The energy value
Now a little about the calorie content of malt bread. The standard nutritional value of the product is 236 Kcal, which is a fairly high figure. It contains a fairly large number of complex carbohydrates - they account for as many as 202 Kcal, 30 Kcal for proteins, and only 6 Kcal for fats. In general, malt bread is recognized by nutritionists as a balanced product, which is useful for the human body, however, it is still not recommended to use it in large quantities, especially if there is excess weight.
The harm of bread with malt
When studying the benefits and harms of malt bread, you should not focus only on the benefits, as it can also be harmful to some people. Yes, it really has a number of valuable substances, so nutritionists recommend it to people of different ages who care about their health. But at the same time, this bread should never be eaten by people who suffer from cholecystitis or chronic pancreatitis, suffer from gastritis. The thing here is that malt bread has a fairly strong acidity, which can harm the gastrointestinal tract of people with similar diseases.
Conclusion
For the past few years, nutritionists have been arguing over which kind of bread is good for health. They acknowledge that malt can be attributed to medicinal species, since it is a real storehouse of useful vitamins and minerals. In general, due to its useful properties, this product is fully commendable, and therefore many people really need to constantly add it to their standard diet. It will bring many benefits. However, it is important to remember about contraindications. Indeed, nutritionists recommend that some limit the use of the studied product, and others - not to allow at all.