Effect of Diastatic Malt Powder on Dough Rheology and Chemical Properties oF Fortified White Wheat Flour

In this research, composition of flours was prepared from White wheat flour (WWE) with supplementation of diastatiec malt powder (DMP) in level of @, ۱, ۲ and ۳ percent. The effects of these treatments were measured on chemical, rheological and color. The result indicated that by increasing of the level of malt powder, water absorption and degrge of softness decreased. The Highest level of moisture, crude ash, and protein was obtained in ۳% of DMP whereas the lowest level of wet gluten was found in ۳% of DMP. Highest score for Farinograph quality number (FQN) of composition of flours was record at ۱% level of substitution. Hence it can be concluded that supplementation of DMP ۱% is more suitable for fortification of WWE.