Naslov
Use of Solvent Retention Capacity Test Method for Prediction of Quality of Cookies Produced from Wheat Flour With the Addition of Apple Pomace, Brewers' Spent Grains and Sugar Beet Pulp

Autori
Jukić, Marko ; Koceva Komlenić, Daliborka ; Kosović, Indira ; Gligora, Kristina ; Lukinac Čačić, Jasmina

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

Skup
15th International Cereal and Bread Congress

Mjesto i datum
Istanbul, Turska, 18.04.2016. - 21.04.2016

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
solvent retention capacity (SRC); alkaline water retention capacity (AWRC); cookie quality

Sažetak
Solvent Retention Capacity (SRC) and Alkaline Water Retention Capacity (AWRC) are used to determine flour capacity of holding different solutions after centrifugation. Lactic acid SRC is associated with gluten characteristic, sodium carbonate SRC is associated with levels of damaged starch, sucrose SRC is associated with pentosan characteristics while water SRC and Alkaline Water Retention Capacity (AWRC) are influenced by all of those flour constituents. There is number of research papers that deals with the relationship between solvent retention capacity test method and cookie quality made from wheat flour but insufficient information are available when different additives with increased dietary fibre content are used. That information could be important because dietary fibres increased hydration ability of the flour mixtures. The aim of this study was to investigate the suitability of SRC and AWRC methods to predict the quality of cookies (volume, width, thickness, cookie spread factor) produced from wheat flour with the addition of 10, 20 and 30 % of apple pomace, brewers' spent grains and sugar beet pulp. According to obtained results it can be concluded that AWRC, water SRC and sodium carbonate SRC methods can be used to predict the volume and width of cookies, sucrose SRC method for predicting the thickness, and lactic acid SRC method to predict the width of cookies. Therefore, the SRC and AWRC are fast and suitable methods for predicting the quality of cookie flour even when we use the flour blends with increased dietary fibre content.

Izvorni jezik
Engleski

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