Leader in flour applications.

Betamalt 25 FBD
Amylolytic vegetable concentrate for improving
the baking properties of rye and wheat flours
and reducing their Falling Numbers

Enzymes and malt flour – the rising temperatures during standard determination
of the Falling Number longer than fungal amylase. That
background information means it is still active when the starch is partially pasted
In all living materials, enzymes serve to maintain vitality. and therefore open to attack by the amylase. The viscosity
That also applies to cereals, although these do not produce of the flour-and-water mixture is thus reduced, and this
large amounts of enzymes until they germinate. Enzyme- is reflected in the Falling Number.
active malt flour is therefore made from germinated cereals
such as barley, wheat or rye. The function of all three malt If the Falling Number is very high – i.e. the flour’s own
flours is much the same. enzymatic activity is very low – malt flour has to be added
in amounts of 150 g or more per 100 kg of flour in order
Malt flour contains large amounts of a and β amylases and to achieve a Falling Number of 250 to 300 s. If the Falling
also protease, glucanase and numerous other enzymes. Some Number is around 300 s, no more than 50 g should be
of them (amylases and glucanases) have a positive effect on added or the dough will become too sticky.
the baking process; others (proteases) tend to be damaging
since they break down the gluten. Figure 1 shows a comparison of the Falling Numbers of
flours from the USA and Germany that have been treated
α-amylase splits the linear, unbranched parts of the starch with fungal and cereal amylase respectively. Although the
molecule into smaller molecules. Like most other enzymes, fungal α-amylase used in this case was from Aspergil-
amylase only attacks dissolved or hydrated substrates, i.e. lus niger and therefore more heat-stable than the usual
the starch which has swollen in the dough. fungal α-amylase from Aspergillus oryzae, it had less effect
on the Falling Number than the cereal amylases.
The short-chain dextrins that come about through α-amylase
activity serve as a substrate for β-amylase, which splits off Fig. 1: Effect of fungal amylase and cereal amylases
maltose from them. This sugar is then utilized by the yeast. on the Falling Number of wheat flour
600
This chain of different reactions has a
550
number of effects: Hard North American wheat
• Reduced viscosity of the dough 500

• Greater fermentation power and thus oven rise 450

Falling Number (s)

• Larger volume of the baked goods

• Enhanced flavour and browning 400

• Longer shelf-life (the crumb stays soft).

350

300

Malt flour amylases versus 250

fungal alpha-amylases 200
Soft German wheat

Like all amylases naturally present in cereals, the amylase 0 50 100 150 200 250
Dosage (g/100 kg)
in malt flour has a considerable influence on the Falling
Alphamalt V = fungal α-amylase from
Number. In this respect it differs from fungal amylase, Aspergillus niger Alphamalt V
which has no effect on the Falling Number if it is used in Betamalt 25 FBD = amylolytic concentrate Betamalt 25 FBD
from barley
reasonable amounts. Amylase from malt has greater heat EMCEmalt = wheat malt flour EMCEmalt
stability than fungal amylase and can therefore withstand
The effect of Betamalt 25 FBD on Fig. 2: Effect of Betamalt 25 FBD on the Falling
the Falling Number Number and Amylogram values of German
rye flour Type 997
It was a new amylolytic concentrate, Betamalt 25 FBD, 1000 90
that had the greatest effect on the Falling Number. Its 900 88
activity is three to five times that of wheat malt flour.

Temperature at maximum pasting (°C)

Falling Number (s) Max. viscosity (AU)
800 86
That is evident from the lower dosage needed to reduce
700 84
the Falling Number of hard wheat flour (Fig. 1). Its
efficacy is confirmed by photometric determination of 600 82

the activity. 500 80

400 78
Figure 2 shows the effect of Betamalt 25 FBD on the
300 76
Falling Number and Amylogram values of German rye
flour Type 997 (approx. 1 % ash). The addition of 50 g of 200 74

Betamalt 25 FBD per 100 kg of flour reduced the Falling 100 72

Number by 100 s, the maximum viscosity by about 400 AU 0 70
and the maximum pasting temperature by about 15 °C. 0 10 20 30 40 50
Dosage (g/100 kg)

Falling Number
Max. viscosity
Max temperature.

The effect of Betamalt 25 FBD

on baking properties
Betamalt 25 FBD is an amylolytic product derived from
barley, with 1200 DU. It offers the advantage of standard- • Better oven rise
ized amylolytic activity free of fluctuations in conjunction • Greater volume yield
with greatly reduced proteolytic activity. • Enhanced browning of the baked goods
This results in much better reproducibility of the dough • Glossy bread crust
properties than when malt flour is used. • Delayed staling of the bread

Applications
Betamalt 25 FBD s used for standardizing the rheological
properties of wheat and rye flours; this is reflected in a In this case Betamalt 25 FBD has important
reduction of the Falling Number, maximum pasting tem- additional functions:
perature and maximum viscosity in the Amylograph test. • Reduces the viscosity of the cereal mash
• Improves fermentation by increasing the
Betamalt 25 FBD is also used for other applications out-
amount of free sugar molecules
side baking, for example in brewing and the production
of non-alcoholic beverages made from cereals. • Intensifies the sweetness without the
addition of sugar.
How activity is determined
The activity of malt flour is often expressed as DP (diastatic The following graphs (Figures 3 and 4) show the effect of
power) or in DU (diastatic units); as a rule the DP is around temperature and pH on the activity of Betamalt 25 FBD
400. This indicates the number of reduction equivalents and thus on the formation of maltose. The dextrin is bro-
released from the soluble starch. Titration with iodine ken down by the a and b amylases contained in Betamalt.
solution yields information on the formation of maltose
and thus the presence of b-amylase. The shape of the curves for pH and temperature is typical
of an amylolytic cereal product. The optimum temperature
Alternatively, the amylolytic activity of the malt is is around 60 °C, the optimum pH in the mildly acid range.
sometimes stated in SKB/g. The abbreviation stands for If the laboratory does not have a photometer, it is pos-
Sand­stedt, Kneen and Blish, who developed the method sible to determine the activity of the amylolytic products
in 1939. The values are in the range of 80 to 120. In this with the aid of viscometers such as the Amylograph or the
procedure the destruction of the iodine/starch complex Rapid Visco Analyzer. To do this, soluble starch is used as a
by a-amylase in the presence of an excess of b-amylase substrate at a constant temperature setting. Although the
is measured. Furthermore, the maltose released can be method is less accurate than photometric determination
determined by various methods. (about ± 15 % as opposed to ± 5 %) it is still adequate for
numerous quality assurance purposes.

Fig. 3: Effects of temperature on the activity of Beta- Fig. 4: Effect of the pH on the activity of Betamalt
malt (15 % maltodextrin DU10, pH 5.2, 60 min.) (15% maltodextrin DU10, 62 °C, 60 min.)
100 100

80 80
Maltose (% in solids)

Maltose (% in solids)

60 60

40 40

20 20

0 0
55 60 65 70 75 80 4.0 4.5 5.0 5.5 6.0 6.5
Temperature (°C) pH-value

Particle size distribution of Betamalt 25 FBD in the Particle Sizer

100

90

80

70
Screen oversize (g/100 g)

60

50

40

30

20

10

0
10 100 1.000
Mesh size (µm) Distribution
Cumulative
 Betamalt 25 FBD: a vegetable amylase preparation in the form of a fine, free-flowing powder

Usage levels Ingredient statement

The typical dosage of Betamalt 25 FBD is 10-50 g per 100 kg Betamalt 25 FBD is produced from barley and standardized
of flour, depending on the desired reduction of the Falling with wheat flour. The ingredient statement on the retail
Number and the initial values of the flour to be treated. pack could therefore be “Barley malt extract; wheat flour”.

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