publication . Other literature type . 2017

EFFECTS OF BARLEY FLOUR ADDITION AND BAKING TEMPERATURE ON Β-GLUCANS CONTENT AND BISCUITS PROPERTIES

Džafić, A; Oručević-Žuljević, Sanja; Spaho, Nermina; Akagić, Asima;
Open Access English
  • Published: 01 Jan 2017 Journal: Technologica Acta : Scientific/professional journal of chemistry and technology, volume 10, issue 1 (issn: 1840-0426, eissn: 2232-7568, Copyright policy)
  • Publisher: Faculty of Technology Tuzla
Abstract
The aim of this study was to investigate opportunities to improve the nutritional value of biscuits. Therefore, the content of β-glucans, physical, chemical and sensory properties of biscuits were determined in relation to a share of added barley flour and a baking temperature. Five different blends of barley and wheat were used for biscuit production: barley/wheat flours in combinations: 0/100; 25/75; 50/50; 75/25 and 100/0 according to the procedure described in AACC method 10-52. The temperatures used for baking were 150 and 205°C for 15 and 11 min, respectively. The obtained results showed the higher β-glucans content in samples when share of barley flour in...
Subjects
free text keywords: β-glucans; barley biscuits; baking temperature; sensory properties
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