Barley Flour is made from dried and crushed barley. Barley flour is often used to make barley bread as well as other types of breads such as flat bread and yeast breads. There are two varieties of barley flour available including coarse and fine. Barley groats are ground into coarse barley flour, while pearl barley is ground into fine barley flour. Furthermore, patent barley flour is a finer barley flour that is ground to a higher extent than fine barley flour.
Processed Malt Flour is a whole grain flour made from malted barley kernels. It is made up of particles that are around the same size as wheat flour. Malted barley is created by naturally processing raw barley with only water, heat, as well as time. The raw barley is termed as natural because it has been lightly treated. Steeping, Germination, and Drying are the three stages of the malting process and used to make Processed Malt Flour.
Malted barley flour comes in two varieties including the Diastatic Malt Flour and non-diastatic one. Diastatic malted flour is what is usually intended when malted barley flour is stated. It is the one that has activated enzymes and is utilised in baking. It does not have any real flavour to speak of, so it is flavor-neutral, but some of the speciality ones may have more flavour. It also has little effect on colour. What it does is make the crumb moister.
Wheat flour is a powder created from grinding wheat that can be consumed by humans and known as a Healthy Wheat Meal. Wheat flour is classified according to the amount of gluten it contains, its colour, the portions of the grain used, and the type of wheat utilised. Wheat flour is a necessary ingredient in bread, cakes, cookies, and the majority of baked products. Wheat flour is created by grinding up pieces of wheat grain.
Malt Flour with a high protein concentration is often utilised in the food business, whereas malted barley flour with a low protein level is often used to create a distinctive kind of beer. To aid yeast fermentation, malted barley flour is added to hard wheat flours. Malted barley flour offers particular enzyme activity throughout the dough forming process which helps in converting the starches in wheat flour into simple sugars. These processed sugars are critical because they offer a food source for the yeast to sustain optimal fermentation activity and help in the browning of the crust.