Malt bread. Useful properties of bread Malt

Post-Soviet people are characterized by a more reverent and tender attitude to bread than other peoples. Bakery products have remained popular for centuries and are even now on the list of the most purchased products. Not a single meal, regardless of the season or the amount of food, is complete without bread. The product has acquired the status of a sacred hero of beliefs, traditions and fairy tales, and each of us has heard the proverb “bread is the head of everything” at least once.

Bread is considered one of the oldest foods in the world. Its history began 12 thousand years ago. Then the product was a simple mixture of flour and water.

But how to choose high-quality bread and what useful properties does the product have?

What is malt

These are soaked and germinated cereal seeds. Most often, barley seeds are used, less often - wheat, corn, rye or triticale (a hybrid of rye and wheat). When the grains are germinated, the fermentation process starts, which is artificially slowed down at the final stages of production. The seeds are dried, doused with hot air vapor, and then added to the dough.

Multifunctional malt is used not only for making bread, but also for alcoholic / soft drinks like kvass, beer, kulagi, whiskey, makhsymy.

How is malt obtained

The process of obtaining the ingredient consists of two stages: soaking and germination. Soaking - preparatory stage. Only from swollen and pre-prepared grain can cereal germinate. During germination, special chemical changes in the composition of the grain are triggered.

For high-quality growth and development, grains need constant access to oxygen. As soon as the germination process starts inside the seeds, oxygen consumption increases several times. An increase in oxygen consumption leads to a decrease in the concentration of dry matter: starch (found in grain) is converted into a solution of glucose, sucrose, maltose and other soluble carbohydrates. The dissolution process also affects the cell walls. Carbohydrates and fixed oils gradually begin to oxidize, and the proteins pass into large protein enzymes.

After all the transformations, the development of leaflets begins and, after some time, an adult plant.

Until the 19th century, sprouted malt was used for food, in which the leaves had not yet sprouted. After this milestone, it was found that well-sprouted long malt retained a higher concentration of beneficial nutrients.

Malt germinates only under two basic conditions: an abundance of oxygen and minimal exposure to ultraviolet radiation.

Features of using the component

Primarily malt was used to produce beer, wine and other alcoholic or non-alcoholic beverages. For example, in beer, malt is used in its pure form, and in wine it is necessary to dissolve and saccharify starch from other ingredients of the drink. In all cases, the product operates according to a single principle: it loses its own starch or obtained from other foods, then the liquid is fermented.

Malt extract is made from the component - thickened or evaporated wort (sweet nectar). The drink is prepared on the basis of crushed grains of corn, rye, barley, wheat and all possible cereals. Most often, the wort is evaporated at a temperature of 45 to 60°C. For preparation, a gentle vacuum-assisted manufacturing method is used. After a series of simple manipulations, the drink is brought to a consistency thick syrup, then lighten and get rid of unpleasant astringent compounds (separate or use a centrifuge). The must is used in the gastronomic industry. Nectar is used to prepare pasta, bakery, confectionery, kvass, beer and even medications.

Malt is also used in Food Industry. It is added to everything bakery products, regardless of the flavor range and type of flour: buns, pita bread, baguettes, various varieties bread, sweet flour dishes. The component increases the total calorie finished product, enriches it with an abundance of vitamins, micro and macro elements.

Useful properties of the ingredient

The benefits of bread are determined not only by the presence of malt, but also by other ingredients, especially flour. On store shelves, you most often come across a successful combination of grains and a mixture of rye / wheat flour. Such a product is considered the most useful, optimal in taste and cost. Almost all sprouted grains can be added to the composition, but wheat and rye are especially popular.

Sprouting grains has become a new trend in healthy eating, so malt bread is at the peak of popularity and sales.

Benefits of sprouted grains

In the process of germination and soaking, a whole complex of vitamins A, E, PP and group B is formed. Moreover, the composition is enriched with such nutrients: potassium, magnesium, zinc, phosphorus, iron and selenium.

To germinate grains at home, simply pour 2 tablespoons of wheat warm water and leave overnight. In the morning, drain the cloudy water, rinse the grains thoroughly, cover them with gauze and leave at room temperature for 1-2 days. By the next morning, the grains will surely give sprouts and will be ready for further use.

The main benefits of sprouted grains are:

• fiber enrichment;
• work improvement gastrointestinal tract;
• removal of toxins from the body, which contributes to overall healing and rejuvenation;
• normalization of the chair;
• enrichment with vitamins and nutrients;
• long-term suppression of hunger.

Benefits of soaking

Soaking increases the nutritional properties of the grain several times. Phytic acid and fermentation inhibitors are deactivated, which allows the body to absorb large amounts of folic acid, zinc, calcium, iron, and protein much more easily and efficiently. With prolonged soaking (from 7 days), the concentration of ascorbic acid, tocopherol, cobalamin, beta-carotene and antioxidants increases in the sprouts.

Soaked grains are much easier to digest in the gastrointestinal tract and reduce the risk of inflammation. Eating malt bread will help minimize intestinal upset and food allergies. How does this happen? Grains “turn off” defense mechanisms to slow down fermentation, break down lectins/starches, and other antinutrients.

Another important aspect- preventing the development of insulin spikes. After soaking in the grain, the level of natural sugar is reduced. That is why soaking absolutely all cereals is a mandatory procedure for patients with diabetes.

Representatives of alternative medicine believe that soaking fills the grain with vital energy and beneficial vibrations. Prolonged contact with water acts as a kind of signal that informs the seed about the need to wake up and develop into a full-fledged plant. Such "live" products are considered the most useful and even healing.

Chemical composition of malt bread based on rye flour

What is gluten and is it in malt bread

Gluten is gluten, a special protein found in cereal grains (rye, wheat and barley). The issue of gluten is still open and divides nutritionists into two camps. Some consider gluten absolutely harmless (with the exception of people with individual intolerance), others consider it one of the most dangerous elements of our time. It is impossible to remove gluten from grains, so the component is present in all baked goods made from wheat, barley and rye.

Who is gluten contraindicated for?

There is a rare autoimmune disease - celiac disease (serious digestive disorders caused by gluten). It is not transmitted at the genetic level and is congenital. It is impossible to completely get rid of celiac disease, the only option is to adjust the diet and switch to a gluten-free menu. The disease develops with a probability of 1:500-1:100, which is quite common. How to define pathology? If your doctor still hasn't told you about celiac disease, then there is nothing to worry about. To check the body for the presence of a disease - take a blood test for certain antibodies and take a biopsy.

Gluten is also dangerous for people with individual intolerance. A gluten allergy is no different than an allergy to pears, cinnamon, or beef. To determine the presence of allergic reactions, it is enough to take a blood test.

More recently, the term non-cleanic gluten sensitivity has been introduced into medicine. This is an acquired or secondary sensitivity to gluten due to the high concentration of gluten in the diet. Symptoms can be quite different - from a runny nose to the need for hospitalization. If after the next bun your stomach or head hurts very much, consult a doctor and be examined for gluten tolerance.

How gluten affects other groups of people

If you don't have celiac disease, sensitivity, or an allergy to gluten, you can safely exhale. The harmful and, conversely, beneficial effects of the element on the human body have not yet been studied. Nutritionists have been able to come to one single consensus - with rational healthy eating You can't go wrong with gluten.

For your own safety, check the ingredients of your food. Modern producers can even add gluten to cheese or sausage, so be careful. Consume gluten exclusively from rye, wheat, and barley, which have not been heavily industrialized and retain their beneficial composition. But do not write off gluten from the accounts and if you experience suspicious symptoms - immediately consult a doctor.

How to choose the right bread

The benefits of a bakery product directly depend on its composition and processing method. High-quality bread saturates the body with so-called complex carbohydrates, which contribute to metabolic/energy processes and support human life.

Additives

Malt bread can be in absentia called a healthy food product, because it contains malt seeds. What are they good for:

• increase the total calorie content of the dish;
• saturate the body with vitamins and nutrients;
• positively affect the taste;
• help to quickly and better assimilate other products.

It is ideal if the composition contains not only sprouted grains, but also seeds, dried fruits or nuts. The only drawback of such bread is the minimum shelf life. After the expiration date, the bread becomes harder than granite, which can neither be chewed nor removed from the package.

flour quality

The name of the flour can play a cruel joke on the consumer. Let's simulate the situation: in front of you are two loaves of bread. On one of them is the inscription "flour premium”, on the second - “flour of the second grade”. The choice of a gullible consumer will instinctively fall on the first loaf of bread. "Premium Grade" seems to us to be a guarantee of quality, safety and health, but therein lies the trick. Premium flour is an empty product that is devoid of nutrient composition and belongs to the category of harmful "fast carbohydrates". Flour of the second grade is processed to a lesser extent. The grain is cleaned only superficially, leaving a shell - an element in which vitamins and minerals are stored. Flour from whole grain, which has undergone coarse grinding, refers to "heavy carbohydrates". Bread from it will go not to extra centimeters at the waist, but to a high degree of activity during the day.

Forever give up the usual white bread in favor of malt, rye, bread with bran and germinated cereals.

It is also necessary to take into account the peculiarity and concentration of flour. For example, rye flour is much more efficiently absorbed by the human body, provides long-term saturation, contains a larger set of nutrients and fiber than wheat flour. It is best to use “black” bread, in which the proportion of rye and wheat flour is 1:3 in favor of rye.

All about yeast

Almost all bread that is placed on store shelves contains yeast. Disputes about the quality or potential danger of the component have not subsided for several decades. But nutritionists have come to a consensus - the amount of yeast in the diet should be limited.

The sensitivity of the ingredient to high temperatures is not known for certain. It used to be thought that yeast died in the process of baking bread, but today the thesis is being questioned. The component penetrates the body, disrupts the intestinal microflora and creates favorable conditions for the development of bacteria. Moreover, yeast depletes calcium stores.

Even if the component still dies during heat treatment, the process of its production also raises suspicions. In yeast, harmful chemical compounds and heavy metals are concentrated, which penetrate the body and remain there.

Buy yeast-free products whenever possible, or learn how to bake your own bread with proven ingredients. It is also necessary to abandon products with flavor enhancers, preservatives, eggs and milk (due to the abundance of hormones / antibiotics) and other achievements of the gastronomic industry.

than other peoples. Bakery products have remained popular for centuries and are even now on the list of the most purchased products. Not a single meal, regardless of the season or the amount of food, is complete without bread. The product has acquired the status of a sacred hero of beliefs, traditions and fairy tales, and each of us has heard the proverb “bread is the head of everything” at least once.

Bread is considered one of the oldest foods in the world. Its history began 12 thousand years ago. Then the product was a simple mixture of flour and water.

But how to choose high-quality bread and what useful properties does the product have?

What is malt

These are soaked and germinated cereal seeds. Most often, seeds are used, less often - rye or triticale (a hybrid of rye and wheat). When the grains are germinated, the fermentation process starts, which is artificially slowed down at the final stages of production. The seeds are dried, doused with hot air vapor, and then added to the dough.

How is malt obtained

The process of obtaining the ingredient consists of two stages: soaking and germination. Soaking is a preparatory stage. Only from swollen and pre-prepared grain can cereal germinate. During germination, special chemical changes in the composition of the grain are triggered.

For high-quality growth and development, grains need constant access to oxygen. As soon as the germination process starts inside the seeds, oxygen consumption increases several times. An increase in oxygen consumption leads to a decrease in the concentration of dry matter: (contained in the grain) is converted into a solution of maltose and other soluble carbohydrates. The dissolution process also affects the cell walls. Carbohydrates and fatty oils gradually begin to oxidize, and proteins turn into large proteins.

After all the transformations, the development of leaflets begins and, after some time, an adult plant.

Until the 19th century, sprouted malt was used for food, in which the leaves had not yet sprouted. After this milestone, it was found that well-sprouted long malt retained a higher concentration of beneficial nutrients.

Malt germinates only under two basic conditions: an abundance of oxygen and minimal exposure to ultraviolet radiation.

Features of using the component

Primarily malt was used to produce beer and other alcoholic or non-alcoholic beverages. For example, in beer, malt is used in its pure form, and in wine it is necessary to dissolve and saccharify starch from other ingredients of the drink. In all cases, the product operates according to a single principle: it loses its own starch or obtained from other foods, then the liquid is fermented.

Malt extract is made from the component - thickened or evaporated wort (sweet nectar). The drink is prepared on the basis of crushed grains of corn, rye, barley, wheat and all possible cereals. Most often, the wort is evaporated at a temperature of 45 to 60°C. For preparation, a gentle vacuum-assisted manufacturing method is used. After a series of simple manipulations, the drink is brought to the consistency of a thick syrup, then clarified and rid of unpleasant astringent compounds (separate or use a centrifuge). The must is used in the gastronomic industry. Pasta, bakery, confectionery, kvass, beer and even medications are prepared from nectar.

Malt is also used in the food industry. It is added to all bakery products, regardless of the flavor range and type of flour: buns, pita bread, baguettes, various types of bread, sweet flour dishes. The component increases the total calorie content of the finished product, enriches it with an abundance of vitamins, micro and macro elements.

Useful properties of the ingredient

The benefits of bread are determined not only by the presence of malt, but also by other ingredients, especially flour. On store shelves most often comes across a successful combination of grains and a mixture of rye /. Such a product is considered the most useful, optimal in taste and cost. Almost all sprouted grains can be added to the composition, but wheat and rye are especially popular.

Sprouting grains has become a new trend in healthy eating, so malt bread is at the peak of popularity and sales.

Benefits of sprouted grains

In the process of germination and soaking, a whole complex is formed, E, PP and. Moreover, the composition is enriched with such nutrients: potassium, magnesium, zinc, phosphorus, iron and selenium.

To germinate grains at home, simply soak 2 tablespoons of wheat in warm water and leave overnight. In the morning, drain the muddy water, rinse the grains thoroughly, cover them with gauze and leave at room temperature for 1-2 days. By the next morning, the grains will surely give sprouts and will be ready for further use.

The main benefits of sprouted grains are:

• fiber enrichment;
• improving the functioning of the gastrointestinal tract;
• removal of toxins from the body, which contributes to overall healing and rejuvenation;
• normalization of the chair;
• enrichment with vitamins and nutrients;
• long-term suppression of hunger.

Benefits of soaking

Soaking increases the nutritional properties of the grain several times. Phytic acid and fermentation inhibitors are deactivated, which allows the body to absorb large amounts of folic acid, zinc, calcium, iron, and protein much more easily and efficiently. With prolonged soaking (from 7 days), the concentration of ascorbic acid, tocopherol, cobalamin, and beta-carotene increases in the sprouts.

Soaked grains are much easier to digest in the gastrointestinal tract and reduce the risk of inflammation. Eating malt bread will help minimize intestinal upset and food allergies. How does this happen? Grains “turn off” defense mechanisms to slow down fermentation, break down lectins/starches, and other antinutrients.

Another important aspect is the prevention of insulin spikes. After soaking in the grain, the level of natural is reduced. That is why soaking absolutely all cereals is a mandatory procedure for patients with diabetes.

Representatives of alternative medicine believe that soaking fills the grain with vital energy and beneficial vibrations. Prolonged contact with water acts as a kind of signal that informs the seed about the need to wake up and develop into a full-fledged plant. Such "live" products are considered the most useful and even healing.

Chemical composition of malt bread based on rye flour

What is gluten and is it in malt bread

Gluten is gluten, a special protein found in cereal grains (rye, wheat and barley). The issue of gluten is still open and divides nutritionists into two camps. Some consider gluten to be absolutely harmless (with the exception of people with individual intolerance), others consider it one of the most dangerous elements of our time. It is impossible to remove gluten from grains, so the component is present in all baked goods made from wheat, barley and rye.

Who is gluten contraindicated for?

There is a rare autoimmune disease called celiac disease (a serious digestive disorder caused by gluten). It is not transmitted at the genetic level and is congenital. It is impossible to completely get rid of celiac disease, the only option is to adjust the diet and switch to a gluten-free menu. The disease develops with a probability of 1:500-1:100, which is quite common. How to define pathology? If your doctor still hasn't told you about celiac disease, then there is nothing to worry about. To check the body for the presence of a disease, take a blood test for certain antibodies and take a biopsy.

Gluten is also dangerous for people with individual intolerance. An allergy to gluten is no different from an allergy to, or. To determine the presence of allergic reactions, it is enough to take a blood test.

More recently, the term non-cleanic gluten sensitivity has been introduced into medicine. This is an acquired or secondary sensitivity to gluten due to the high concentration of gluten in the diet. The symptoms can be quite different - from a runny nose to the need for hospitalization. If after the next bun your stomach or head hurts very badly, consult a doctor and be examined for gluten tolerance.

How gluten affects other groups of people

If you don't have celiac disease, sensitivity, or an allergy to gluten, you can safely exhale. The harmful and, conversely, beneficial effects of the element on the human body have not yet been studied. Nutritionists were able to come to one single common opinion - with a rational healthy diet, it is impossible to overdo it with gluten.

For your own safety, check the ingredients of your food. Modern producers can even add gluten to cheese or sausage, so be careful. Consume gluten exclusively from rye, wheat, and barley, which have not been heavily industrialized and retain their beneficial composition. But do not write off gluten from the accounts and if you experience suspicious symptoms, consult a doctor immediately.

How to choose the right bread

The benefits of a bakery product directly depend on its composition and processing method. High-quality bread saturates the body with so-called complex carbohydrates, which contribute to metabolic/energy processes and support human life.

Additives

Malt bread can be in absentia called a healthy food product, because it contains malt seeds. What are they good for:

• increase the total calorie content of the dish;
• saturate the body with vitamins and nutrients;
• positively affect the taste;
• help to quickly and better assimilate other products.

It is ideal if the composition contains not only sprouted grains, but also seeds, dried fruits or nuts. The only drawback of such bread is the minimum shelf life. After the expiration date, the bread becomes harder than granite, which can neither be chewed nor removed from the package.

flour quality

The name of the flour can play a cruel joke on the consumer. Let's simulate the situation: in front of you are two loaves of bread. On one of them the inscription “flour of the highest grade” is applied, on the second - “flour of the second grade”. The choice of a gullible consumer will instinctively fall on the first loaf of bread. "Premium Grade" seems to us to be a guarantee of quality, safety and health, but therein lies the trick. Premium flour is an empty product that is devoid of nutrient composition and belongs to the category of harmful “fast carbohydrates”. Flour of the second grade is processed to a lesser extent. The grain is cleaned only superficially, leaving the shell - an element in which vitamins and minerals are stored. Whole grain flour that has been coarsely ground is classified as a "heavy carb". Bread from it will go not to extra centimeters at the waist, but to a high degree of activity during the day.

Forever abandon ordinary white bread in favor of malt, rye, bread with and germinated cereals.

It is also necessary to take into account the peculiarity and concentration of flour. For example, rye flour is much more efficiently absorbed by the human body, provides long-term saturation, contains a larger set of nutrients and fiber than wheat flour. It is best to use “black” bread, in which the proportion of rye and wheat flour is 1:3 in favor of rye.

All about yeast

Almost all the bread that is placed on store shelves contains. Disputes about the quality or potential danger of the component have not subsided for several decades. But nutritionists have come to a consensus - the amount of yeast in the diet should be limited.

The sensitivity of the ingredient to high temperatures is not known for certain. It used to be thought that yeast died in the process of baking bread, but today the thesis is being questioned. The component penetrates the body, disrupts the intestinal microflora and creates favorable conditions for the development of bacteria. Moreover, yeast depletes calcium stores.

Even if the component still dies during heat treatment, the process of its production also raises suspicions. In yeast, harmful chemical compounds and heavy metals are concentrated, which penetrate the body and remain there.

Buy yeast-free products whenever possible, or learn how to bake your own bread with proven ingredients. It is also necessary to abandon products with flavor enhancers, preservatives, eggs and (due to the abundance of hormones / antibiotics) and other achievements of the gastronomic industry.

How much does malt bread cost (average price for 1 piece)?

Moscow and Moscow region

It so happened historically that bread is considered the most revered and respected food product both among the inhabitants of our latitudes and throughout the world. Not in vain folk wisdom says that bread is the head of everything. Basically, bread is food product food, which is made from dough. Depending on the type of dough, as well as other initial components of the product, the type of bread depends.

Researchers note that people began to make and eat bread already in the Neolithic period. However, the ancient bread had little resemblance to the modern product. The first bread looked more like groats baked on a fire. However, in our time, in many national culinary traditions, there are recipes for making grain bread. For example, in Mexico, tortilla is popular, in India, chapati, and in China, baobin.

The main so-called grain crops in world agriculture are wheat, rye, rice, as well as corn, millet, sorghum and barley. It is worth noting that the type of bread is often consonant with the type of flour or sourdough that is used in the preparation of the product. For example, yeast or yeast-free bread, as well as wheat or rye, multi-grain and malt bread.

Nowadays, manufacturers of bakery products offer just a huge selection of various types, as well as varieties of bread. However, from all the variety, preference should be given to really useful products nutrition. It is worth noting that among all the varieties of the product, one can single out the benefits of malt bread for the human body.

The benefits of malt bread

Malt bread is a type of bread that contains malt in addition to flour. As a rule, malt bread is made from a mixture of wheat, as well as rye flour. The benefits of malt bread lie primarily in the unique chemical composition of the product, which, due to the presence of malt in the composition, is enriched with a sufficiently large number of various substances useful to the human body.

Most often, germinated grains of wheat, as well as rye, are used for the production of malt bread. Wheat or rye malt is nothing more than pre-sprouted grains of cereals. The presence of malt in the composition of bread improves not only the vitamin and mineral composition, but also the taste characteristics of the product. Malt bread has a distinctive savory taste and great aroma.

Malt bread can be recognized by the color of the crust, which also acquires a rich dark shade due to malt. Nutritionists, as well as doctors, advise introducing malt bread into the daily diet of people of all ages. Due to its unique balanced composition, malt bread brings tangible benefits to the human body. Nuts, raisins or coriander, as well as cumin seeds are often added to malt bread.

Calorie content of malt bread 236 kcal

Energy value of malt bread (Proportion of proteins, fats, carbohydrates - bzhu):

: 7.5 g (~30 kcal)
: 0.7 g (~6 kcal)
: 50.6 g. (~202 kcal)

Energy ratio (b|g|y): 13%|3%|86%

Nutritional value and composition of bread Malt

Malt bread has an unusual recognizable taste, inherent only to it, it is lush, spongy and fragrant. The composition of malt bread includes vitamins A, B1, B2, B5, B6, B9, C, E, PP, K, as well as beta-carotene and a whole range of chemical elements, such as: calcium, potassium, magnesium, selenium, zinc, copper , iron, manganese, sodium, phosphorus, etc. Bread contains fiber, which has a preventive effect on the digestive tract.

100g of Malt Bread contains:

• Proteins - 7.5.
• Fats - 0.7.
• Carbohydrates - 50.6.
• Kcal - 236.

Useful properties of bread Malt

This bakery product contains a lot of dietary fiber and fiber. Malt enriches bread with useful vitamins and minerals, and also improves taste qualities much more effectively and harmlessly than industrial flavoring chemical additives.

Often, coriander, cumin, sesame seeds are added to malt bread, which makes it even more tasty and healthy. It can be distinguished from other types of bread, malty, by a rich and dark crust, thanks to malt.

Making homemade malt bread in a bread machine

If there are children in the family, then the diet is especially closely considered. Homemade bread is a guarantee of healthy and delicious product without dyes and taste improvers. And when the bread is also malted, the guarantee of its quality increases several times. Prepare healthy and delicious bread and you won't regret it.

Ingredients:

• Wheat flour premium - 300g.
• Spelled flour - 200g.
• Rye malt - 100g.
• Drinking water - 380 ml.
• low fat powdered milk- 2 tablespoons.
• 1.5 teaspoons of salt.
• 4 teaspoons of granulated sugar.
• 1.5 tablespoons vegetable oil.
• 1.5 teaspoons dry yeast

Cooking:

1. In a bowl, mix 2 types of flour and malt.
2. Pour water, flour and all ingredients into the capacity of the bread machine. Follow the order in which the food is served, in relation to the instructions for your bread machine.
3. The program is “Basic”, the crust is dark.
4. When the bread maker beeps to finish baking, turn the bread out onto a wire rack and cover with a towel until it cools completely. After 4 hours, bread can be served at the table!

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Bread is one of the oldest products of mankind. Despite this fact, it continues to be the main product in our lives. In many countries, bread and bakery products are very popular.

There are a lot of different types of bread today. In addition, in each of the regions they can bake their own, unique recipe, bread. One of the most popular, along with other varieties of bread, is malt bread.

Malt bread is baked from various flour, while malt is added to it, most often barley. Malt is nothing more than germinated cereal grains. In the manufacture of malt bread, as a rule, wheat and rye flour is used.

Malt bread is quite varied chemical composition. So, it contains beta-carotene, fiber, dietary fiber, as well as a number of vitamins: vitamin A, vitamin E, K, PP and B vitamins. Some amino acids are also present in malt bread: leucine, isoleucine, tyrosine, glycine and phenylalanine.

The microelement composition of the product is represented by potassium, calcium, zinc, magnesium, selenium, phosphorus, sodium and manganese.

Useful material

This product contains a lot of fiber and dietary fiber, which makes it an excellent tool in the fight against disorders of the gastrointestinal tract. The presence of malt in the composition of bread additionally enriches the product with many useful substances, minerals and vitamins, and also significantly improves its taste.

Malt bread is very useful for the human body, so doctors in many cases recommend their patients to replace regular bread with malt bread. Some nutritionists recommend eating malt bread almost daily.

Malt bread is great for people of all ages. Due to its rich mineral and vitamin composition, this product is extremely useful for humans and affects the body in a complex way. Very often in malt bread you can find additives in the form of cumin, coriander, raisins or nuts, which only enhances the usefulness of this product.

Application

Malt bread is characterized by unusual, savory palatability and unique aroma. Outwardly, it is quite beautiful and magnificent. Malt gives the product a darkish tint. Many people prefer to eat malt bread along with the first and some second courses.

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