Naslov
Influence of non-extruded and extruded spelt on dough properties and quality of cookies

Autori
Hodžić, Haris ; Jozinović, Antun ; Ačkar, Đurđica ; Babić, Jurislav ; Šubarić, Drago ; Miličević, Dijana

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
Book of abstracts 7th International Congress Flour-Bread '13, 9th Croatian Congress of Cereal Technologists / Jukić, Marko - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2013, 68-68

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

Mjesto i datum
Opatija, Hrvatska, 16.10.2013. - 18.10.2013

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
spelt; extrusion; dough properties; cookies

Sažetak
Spelt is grain that, because of its chemical composition, recently has attracted increased attention in the production of various food products. Since the extrusion process is used worldwide for the modification or quality improvement of different flour types, the aim of this study was to determine the effect of non-extruded and extruded spelt on dough properties and quality of cookies. Non-extruded and extruded spelt were used to prepare the cookies by replacing wheat flour (T-500) in ratio of 20%. Rheological properties of flour were determined by Brabender Amylograph test, and dough properties by Brabender Extensograph and Farinograph test. The obtained results showed that spelt flour had lower peak, hot and cold viscosity values in relation to wheat flour, with more pronounced difference for extruded spelt. By addition of non-extruded and extruded spelt flour, water absorption, development time and dough softening increased, whereas quality number slightly decreased. Furthermore, these substitutions strengthened the dough, mainly by decreasing its extensibility and, in extruded spelt addition, also by increasing the resistance to extension. The sensory evaluation of cookies was determined on a 100-point scale. Replacement of wheat flour with non-extruded and extruded spelt decreased total sensory point, with significantly decrease for extruded flour.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA