Potential of bran from various wheat variety for cookies production
, , , , oraz
08 gru 2016
O artykule
Data publikacji: 08 gru 2016
Zakres stron: 95 - 99
DOI: https://doi.org/10.1515/acs-2016-0016
Słowa kluczowe
© 2016 Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.
The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was also observed that incorporation of wheat bran modified qualitative parameters of cookies (volume, specific volume, spread ratio and porosity decreased). From the sensory evaluation resulted that higher amounts of wheat bran negatively affected taste, hardness and overall acceptability of cookies. Addition of bran up to 5 % resulted in cookies with high overall acceptability.