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Description
Malting is a biotechnological process that improves the nutritional composition of grains. Endogenous enzyme activity of the grains is initiated during the malting of grains that triggers the hydrolysis of the nutrients in them, making them easy for digestion after consumption. Wheat bran which is obtained as a by-product of wheat milling industries was either disposed of or used as cattle feed. It is a well-known source of dietary fibres, vitamins, minerals as well as compounds that exhibit antioxidant properties like phenolic compounds, alkyl-resorcinol, flavonoids, etc. Physical properties and frictional properties of the wheat flours were examined after malting wheat. The total phenolic contents of the malted wheat flour were improved on malting. Biscuits from the use of malted wheat flour and enriched with wheat bran were developed and characterized. Dr. Kamlesh Prasad is Professor (Food Engineering and Technology) and Dean (Faculty and Staff Welfare) at SLIET, Longowal, India. His specialization is in Ready to Use and traditional food products development, Modelling and Simulation, Non-destructive evaluation, automation of food processes, nanotechnology and engineering properties of foods.
