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- Title
Potential application of triticale cultivar "Odisej" for the production of cookies.
- Authors
Belović, Miona; Torbica, Aleksandra; Škrobot, Dubravka; Tomić, Jelena; Čabarkapa, Ivana; Živančev, Dragan; Štatkić, Slaviša; Aćin, Vladimir; Kukurova, Kristina; Ciesarova, Zuzana
- Abstract
Triticale, a hybrid cereal developed by crossing of wheat and rye, has certain advantages over wheat, such as higher environmental tolerance and higher content of dietary fibers. The application of triticale flour in food industry is limited by poor rheological properties of dough and low gluten strength. Potential application of the hexaploid triticale cultivar --Odisej" for the production of cookies was assessed in this study. Additionally, the values of basic grain quality parameters for --Odisej" were determined, such as hectoliter weight, thousand kernel weight, grain size, protein and wet gluten content, gluten index and falling number. Cookies were prepared from refined and wholegrain triticale flour and their physical properties (dimensions, color, and hardness) and sensory properties were compared to the cookies prepared from refined and wholegrain wheat and rye flour. Cookies manufactured from the refined triticale flour had high spread ratio (diameter/high) value, similar to that of cookies prepared from refined wheat flour. Total sensory score of the cookies manufactured from refined triticale flour was the highest among all samples, indicating that it can successfully be used in cookies production. The quality of wholegrain triticale cookies could be improved by the use of milling technique adequate for the production of wholegrain flour.
- Subjects
TRITICALE; FLOUR; COOKIES; FOOD industry; FLOUR industry; GLUTELINS
- Publication
Field & Vegetable Crops Research / Ratarstvo i povrtarstvo, 2020, Vol 57, Issue 1, p8
- ISSN
1821-3944
- Publication type
Article
- DOI
10.5937/ratpov57-24126