Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour.
malted barley flour
short-dough cookies
sucrose reduction
Journal
Plants (Basel, Switzerland)
ISSN: 2223-7747
Titre abrégé: Plants (Basel)
Pays: Switzerland
ID NLM: 101596181
Informations de publication
Date de publication:
12 Mar 2022
12 Mar 2022
Historique:
received:
22
02
2022
revised:
11
03
2022
accepted:
11
03
2022
entrez:
26
3
2022
pubmed:
27
3
2022
medline:
27
3
2022
Statut:
epublish
Résumé
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 replacing 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 functional properties, and acceptable technological and sensory characteristics. Three types of brewer's MBF (
Identifiants
pubmed: 35336642
pii: plants11060761
doi: 10.3390/plants11060761
pmc: PMC8948820
pii:
doi:
Types de publication
Journal Article
Langues
eng
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