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

Autori
Jukić, Marko ; Lukinac, Jasmina ; Mastanjević, Kristina ; Koceva Komlenić, Daliborka ; Martinović, Slaviša ; Šušak, Ana ; Nakov, Gjore

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

Izvornik
Proceedings of the 7th International Specialized Scientific and Practical Conference / - Kijev : National University of Food Technologies (NUFT), 2018, 74-76

ISBN
978-966-612-216-5

Skup
7th International Specialized Scientific and Practical Conference: Resource and Energy Saving Technologies of Production and Packing of Food Products as the Main Fundamentals of Their Competitiveness

Mjesto i datum
Kijev, Ukrajina, 13.09.2018

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
cookies, brewer’s malted barley flour

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA