Malted flours and grains are obtained by direct milling of germinated grains and have multiple functional characteristics.
Malted flours and grains improve the stability, elasticity and volume of the dough, increase its tolerance to fermentation, and help the development of flavor precursors. In the finished product, malted flours characterize the color of the crumb and crust, improving crispness and crunchiness, and prolonging shelf life.

Malted flours and grains do not incisively change the nutritional and caloric intake of the doughs to which they are added but, one of the advantages of using these ingredients in breadmaking, is the increased digestibility conferred on the final product.