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Influence on time of baking and different role of barley flour on the colour of the biscuits (CROSBI ID 667621)

Prilog sa skupa u zborniku | sažetak izlaganja sa skupa | međunarodna recenzija

Nakov, Gjore ; Koceva Komlenić, Daliborka ; Stamatovska, Viktorija ; Šušak, Ana ; Jukić, Marko Influence on time of baking and different role of barley flour on the colour of the biscuits // Book of Abstracts of Congress on Food Quality and Safety, Health and Nutrition-NUTRICON 2017 / Kakurinov, Vladimir (ur.). Skopje: Consulting and Training Center KEY, 2017. str. 34-34

Podaci o odgovornosti

Nakov, Gjore ; Koceva Komlenić, Daliborka ; Stamatovska, Viktorija ; Šušak, Ana ; Jukić, Marko

engleski

Influence on time of baking and different role of barley flour on the colour of the biscuits

Biscuits are products which contain large amount of fats and sugar. By increasing the temperature during baking, the Maillard reaction develops and there is a process of caramelization which leads to creating compounds that cause change of the color of biscuits. Changing wheat flour with barley flour when producing biscuits can result in acceptable and functional products. In our research, change of the color of biscuits made from wheat flour and mix from wheat and barley flour has been followed (0%, 30%, 50%, 70% and 100% of barley flour) while baking for 5 -10 min. Some of the biscuits have been stocked in room temperature and change of color has been measured after 6 and 12 months of storage. Biscuits have been produced according to AACC 10-5D method. The color of the biscuits has been scanned (digitalized) with the help of a scanner Epson Perfection V500 photo. With biscuits from 100% barley flour, a very visible change of color has been noticed even after 5 min. of baking (ΔЕ > 6), which reduced during expanding the time of baking. In biscuits from 100% of wheat flour, a very visible change of color has been noticed after 7 min. of baking and this change increased with expanding the time of baking. Increasing the part of barley in biscuits correlates when reducing the change of color of the biscuits during baking. From stored biscuits, the biggest change of color has been noticed with biscuits from 100% wheat flour after 6 (ΔЕ = 16.49) and 12 months (ΔЕ = 14.29) of storage. From these results it can be concluded that with biscuits from barley flour, the entire change of color reduces during baking, whereas with biscuits from 100% wheat flour it increases during baking. By expanding the time of storage, the entire change of color of biscuits reduces.

biscuits ; barley flour ; wheat flour ; baking ; color ; storage

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Podaci o prilogu

34-34.

2017.

objavljeno

Podaci o matičnoj publikaciji

Book of Abstracts of Congress on Food Quality and Safety, Health and Nutrition-NUTRICON 2017

Kakurinov, Vladimir

Skopje: Consulting and Training Center KEY

978-608-4565-11-6

Podaci o skupu

Congress on Food Quality and Safety, Health and Nutrition-NUTRICON 2017

poster

05.10.2018-07.10.2018

Ohrid, Sjeverna Makedonija

Povezanost rada

Prehrambena tehnologija