Autors: Jukić M., Nakov, G. N., Koceva Komlenić D., Ivanova, N. V., Šumanovac F., Lukinac J.
Title: Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour
Keywords: short-dough cookies; malted barley flour; sucrose reduction

Abstract: Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replac- ing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced func- tional properties, and acceptable technological and sensory characteristics. Three types of brewer’s MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while sim- ultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer tex- ture of the cookies.



    , vol. 11, issue 761, 2022, Sweden, DOI 10.3390/ plants11060761

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