Autors: Nakov, G. N.
Title: Quality evaluation of cookies produced from wheat and barley flour
Keywords: cookies, barley, functional foods.

Abstract: Functional foods are foods enriched with nutritional supplements that have a positive effect on the physiological state of the human body. Cookies belong to the group of confectionery products and are more precisely dried confectionery products, characterized by an appealing appearance, pleasant aroma and taste. Barley (Hordeum vulgare) is an important cereal grain. Barley flour has a moderate flavour, light walnut taste and contains a large amount of thiamine (vitamin B1) and phosphorus. The aim of this study is to investigate physical properties of cookies with different amounts of barley flour (30, 50, 70 and 100%). The results showed, that by increasing the amount of added barley flour to the recipe content, baking loss, width and thickness of cookies increase as well.

References

    Issue

    , vol. 7, issue 2, pp. 138-143, 2019, Bulgaria, Applied Researches in Technics, Technologies and Education

    Full text of the publication

    Вид: пленарен доклад в международен форум, публикация в реферирано издание