publication . Article . 2014

the influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace

Šarić Bojana M.; Nedeljković Nataša M.; Šimurina Olivera D.; Pestorić Mladenka V.; Kos Jovana J.; Mandić Anamarija I.; Sakač Marijana B.; Šarić Ljubiša Ć.; Psodorov Đorđe B.; Mišan Aleksandra Č.;
Open Access
  • Published: 01 Jan 2014 Journal: Food and Feed Research, volume 41, pages 39-46 (issn: 2217-5369, Copyright policy)
  • Publisher: Centre for Evaluation in Education and Science (CEON/CEES)
Abstract
Blueberry pomace, by-product of juice production, was processed into a new food ingredient by drying and grinding and used for a new gluten-free cookies' formulation, with the aim of improving nutritional profile and antioxidant capacity. Since duration and temperature at which dough is thermally treated during baking highly influence the quality of a baked product, the objective of this work was to optimise the baking conditions in order to obtain the best technological quality of the cookies. Referring to the results obtained at 160 and 170 °C and different baking times, the following was found: the difference in baking conditions caused variation between cook...
Subjects
free text keywords: Food science, Grinding, Water activity, Ingredient, Materials science, Antioxidant capacity, Pomace, Gluten-free cookies, Water content, blueberry pomace, baking time, baking temperature, Food processing and manufacture, TP368-456
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publication . Article . 2014

the influence of baking time and temperature on characteristics of gluten free cookies enriched with blueberry pomace

Šarić Bojana M.; Nedeljković Nataša M.; Šimurina Olivera D.; Pestorić Mladenka V.; Kos Jovana J.; Mandić Anamarija I.; Sakač Marijana B.; Šarić Ljubiša Ć.; Psodorov Đorđe B.; Mišan Aleksandra Č.;