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Pregled bibliografske jedinice broj: 712986

Textural and rheological characteristics of dough for cookies with chestnut flour


Maksimović, J; Pajin, Biljana; Šoronja Simović, Dragana; Šubarić, Drago; Babić, Jurislav, Fišteš, A.
Textural and rheological characteristics of dough for cookies with chestnut flour // 7th International Congress Flour-Bread '13 and 9th Croatian Congress of Cereal Technologists - Proceedings / Jukić, Marko ; Koceva Komlenić, Daliborka (ur.).
Osijek: Prehrambeno-tehnološki fakultet Osijek, 2014. str. 149-156 (poster, međunarodna recenzija, cjeloviti rad (in extenso), znanstveni)


Naslov
Textural and rheological characteristics of dough for cookies with chestnut flour

Autori
Maksimović, J ; Pajin, Biljana ; Šoronja Simović, Dragana ; Šubarić, Drago ; Babić, Jurislav, Fišteš, A.

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni

Izvornik
7th International Congress Flour-Bread '13 and 9th Croatian Congress of Cereal Technologists - Proceedings / Jukić, Marko ; Koceva Komlenić, Daliborka - Osijek : Prehrambeno-tehnološki fakultet Osijek, 2014, 149-156

Skup
7th International Congress Flour-Bread '13 and 9th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 16-18.10.2013.

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
Chestnut flour; cookies; rheological properties; textural properties

Sažetak
Chestnut and chestnut-based food has beneficial nutritional and organoleptic qualities. The biochemical composition of chestnut flour is close to that of many cereals and it can be used instead of wheat flour for people who suffer from celiac disease. The aim of this research is to characterise rheological and textural properties of dough for cookies in function of the amount of chestnut flour (20, 40 and 60%) and moisture content (20, 22 and 24%). The addition of chestnut flour leads to less flexibility of dough and worse ability to recover because of bad connection and brittle consistency of the dough, which is a consequence of reduced gluten content. The gradual substitution of wheat flour with chestnut flour contributes to the elasticity of the dough, due to chestnut starch granules ability to bind water. Extensibility and resistance to extension decrease with increasing addition of chestnut flour as a result of reduction gluten content. The increase in the share of chestnut flour from 20 to 60% resulted in an increase of hardness of the dough.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA


Ustanove
Prehrambeno-tehnološki fakultet, Osijek