Autors: Nakov, G. N., Jukić M., Šimić G., Koceva Komlenić D., Lukinac J.
Title: Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies
Keywords: short-dough cookies; hulless barley; β-glucans; antioxidant

Abstract: Short-dough cookies are one of the most popular cereal-based products in the world, but usually they are considered as foods with a low nutritional value. Therefore, the aim of this study was to investigate the possibility of replacing part of the wheat flour (WF) with hulless barley flour (HLBF), in order to improve the functional properties and nutritional value of the cookies. Cookies were prepared from composite flours in the ratios HLBF:WF 0:100, 25:75, 50:50, 75:25, and 100:0. The results show that as the HLBF content in the composite flour increases, the viscosity of the corresponding HLBF:WF slurries also increases, due to the high dietary fiber content (especially the high β-glucan content), which is significantly higher when HLBF is included in the formulation. The addition of HLBF decreases the spread factor of the cookies, and increases their softness compared to the control cookies (100% WF), but these changes are not statistically significant up to 50% HLBF addition. The



    Foods, vol. 11, 2022, Sweden, MDPI, DOI 10.3390/ foods11162428

    Copyright Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license

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