engleski

Quality evaluation of cookies produced from wheat flour and brewer’s malted barley flour

The aim of this study was to investigate physical and sensory properties of cookies with the addition of brewer’s malted barley flour as a partial substitute for wheat flour. The present research has demonstrated that malted barley flour can be successfully used as a functional and nutritionally valuable substitute for wheat flour. Malt flour addition increased diameter, volume, spread factor and hardness of cookies but still produced highly acceptable cookies with attractive dark colour and pleasant specific flavour. Therefore, malted barley flour could be used as a suitable ingredient for modifying cookies physical properties.

cookies, brewer’s malted barley flour

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