The application of triticale flour for the production of cookies
Autori
Belović, MionaTorbica, Aleksandra
Škrobot, Dubravka
Tomić, Jelena
Čabarkapa, Ivana
Živančev, Dragan
Štatkić, Slaviša
Aćin, Vladimir
Kukurová, Kristína
Ciesarová, Zuzana
Ostala autorstva
Kutti, Mari-LiisKonferencijski prilog (Objavljena verzija)
Metapodaci
Prikaz svih podataka o dokumentuApstrakt
Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.
Ključne reči:
triticale / cookies / colour / texture properties / sensory properties / sensory / properties / texture / Odisej / flour / human consumption / confectionery productsIzvor:
Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021, 2021, 103-103Izdavač:
- Tallinn: Center of Food and Fermentation Technologies
Kolekcije
Institucija/grupa
FiVeRTY - CONF AU - Belović, Miona AU - Torbica, Aleksandra AU - Škrobot, Dubravka AU - Tomić, Jelena AU - Čabarkapa, Ivana AU - Živančev, Dragan AU - Štatkić, Slaviša AU - Aćin, Vladimir AU - Kukurová, Kristína AU - Ciesarová, Zuzana PY - 2021 UR - http://fiver.ifvcns.rs/handle/123456789/2165 AB - Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours. PB - Tallinn: Center of Food and Fermentation Technologies C3 - Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021 T1 - The application of triticale flour for the production of cookies EP - 103 SP - 103 UR - https://hdl.handle.net/21.15107/rcub_fiver_2165 ER -
@conference{ author = "Belović, Miona and Torbica, Aleksandra and Škrobot, Dubravka and Tomić, Jelena and Čabarkapa, Ivana and Živančev, Dragan and Štatkić, Slaviša and Aćin, Vladimir and Kukurová, Kristína and Ciesarová, Zuzana", year = "2021", abstract = "Triticale is a hybrid cereal developed by crossing of wheat and rye. It is characterized by higher environmental tolerance than wheat and increased content of lysine, amino acid which is deficient in most cereals. The application of triticale flour in bakery and confectionary industry is limited by high stickiness of dough and low gluten strength. Refined and wholegrain flour prepared from hexaploid triticale cultivar ‘Odisej’ were used for the production of cookies in this study. The cookies were prepared according to the standard method of American Association of Cereal Chemists for the evaluation of baking quality of cookie flour – micro wire-cut formulation. Dimensions, colour, hardness and sensory properties of triticale cookies were compared to the cookies prepared from refined and wholegrain wheat and rye flours.", publisher = "Tallinn: Center of Food and Fermentation Technologies", journal = "Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021", title = "The application of triticale flour for the production of cookies", pages = "103-103", url = "https://hdl.handle.net/21.15107/rcub_fiver_2165" }
Belović, M., Torbica, A., Škrobot, D., Tomić, J., Čabarkapa, I., Živančev, D., Štatkić, S., Aćin, V., Kukurová, K.,& Ciesarová, Z.. (2021). The application of triticale flour for the production of cookies. in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021 Tallinn: Center of Food and Fermentation Technologies., 103-103. https://hdl.handle.net/21.15107/rcub_fiver_2165
Belović M, Torbica A, Škrobot D, Tomić J, Čabarkapa I, Živančev D, Štatkić S, Aćin V, Kukurová K, Ciesarová Z. The application of triticale flour for the production of cookies. in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021. 2021;:103-103. https://hdl.handle.net/21.15107/rcub_fiver_2165 .
Belović, Miona, Torbica, Aleksandra, Škrobot, Dubravka, Tomić, Jelena, Čabarkapa, Ivana, Živančev, Dragan, Štatkić, Slaviša, Aćin, Vladimir, Kukurová, Kristína, Ciesarová, Zuzana, "The application of triticale flour for the production of cookies" in Book of Abstract,14th Baltic Conference on Food Science and Technology FoodBalt 2021 “Sustainable Food for Conscious Consumer”,Tallinn, Estonia 2021 (2021):103-103, https://hdl.handle.net/21.15107/rcub_fiver_2165 .