Open AccessQUALITY EVALUATION OF COOKIES PRODUCED FROM WHEAT AND BARLEY FLOUR
Author(s) -
Gjore Nakov
Publication year - 2019
Publication title -
applied researches in technics, technologies and education
Language(s) - English
Resource type - Journals
eISSN - 1314-8796
pISSN - 1314-8788
DOI - 10.15547/artte.2019.02.008
Subject(s) - food science , aroma , flavour , recipe , taste , barley flour , wheat flour , thiamine , chemistry , biochemistry
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.