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

Other literature type English OPEN
Džafić, A; Oručević-Žuljević, Sanja; Spaho, Nermina; Akagić, Asima;
(2017)
  • Publisher: Faculty of Technology Tuzla
  • Journal: Technologica Acta,volume 10,issue 1 (issn: 1840-0426, eissn: 2232-7568)
  • Subject: β-glucans; barley biscuits; baking temperature; sensory properties

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 tem... View more
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