Naslov
Influence of different types of soybean flour on rheological and textural properties of the cookie dough

Autori
Petrović, Jovana ; Pajin, Biljana ; Lončarević, Ivana ; Šereš, Zita ; Fišteš, Aleksandar ; Šoronja Simović, Dragana ; Šubarić, Drago

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

Izvornik
8th INTERNATIONAL CONGRESS FLOUR – BREAD '15 10th CROATIAN CONGRESS OF CEREAL TECHNOLOGISTS BRAŠNO-KRUH '15 BOOK OF ABSTRACTS / Koceva Komlenić, Daliborka ; Jukić, Marko - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2015, 49-49

Skup
8th International Congress Flour-Bread '15, 10th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 29.10.2015. - 30.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

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

Sažetak
Cookies are inexpensive and very popular food, so it is important nutritionally enrich them. Soybeans are an important raw protein, fiber, vitamins and minerals source. Soy protein has been shown to lower cholesterol in hypercholesterolemic individuals, and it favorably affects calcium metabolism and kidney function relative to other high-quality proteins. The aim of this research was to characterise effects of five different types of soybean flour (defatted lightly toasted, defatted toasted, low fat toasted, full fat toasted and soybean protein concentrate) on physical properties of the cookie dough. In the cookie dough 35 % of wheat flour was replaced with soybean flour and modern instrumental methods were applied to examine the dough rheological and textural characteristics.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA