Influence on time of baking and different role of barley flour on the colour of the biscuits

Nakov, Gjore and Koceva Komlenić, Daliborka and Stamatovska, Viktorija and Šušak, Ana and Jukić, Marko (2017) Influence on time of baking and different role of barley flour on the colour of the biscuits. Journal of Hygienic Engineering and Design, 21. pp. 90-95. ISSN 1857- 8489

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Official URL: http://www.jhed.mk/categories/view/472/456

Abstract

Biscuits are products which contain large amount of fats and sugar. By increasing the temperature during baking, the Maillard reaction develops and there is a process of caramelization which leads to creating compounds that cause change of the color of biscuits. Changing wheat flour with barley flour when producing biscuits can result in acceptable and functional products. In our research, change of the color of biscuits made from wheat flour and mix from wheat and barley flour has been followed (0%, 30%, 50%, 70% and 100% of barley flour) while baking for 5 -10 min. Some of the biscuits have been stocked in room temperature and change of color has been measured after 6 and 12 months of storage. Biscuits have been produced according to AACC 10-5D method. The color of the biscuits has been scanned (digitalized) with the help of a scanner Epson Perfection V500 photo. With biscuits from 100% barley flour, a very visible change of color has been noticed even after 5 min. of baking (ΔЕ > 6), which reduced during expanding the time of baking. In biscuits from 100% of wheat flour, a very visible change of color has been noticed after 7 min. of baking and this change increased with expanding the time of baking. Increasing the part of barley in biscuits correlates when reducing the change of color of the biscuits during baking. From stored biscuits, the biggest change of color has been noticed with biscuits from 100% wheat flour after 6 (ΔЕ = 16.49) and 12 months (ΔЕ = 14.29) of storage. From these results it can be concluded that with biscuits from barley flour, the entire change of color reduces during baking, whereas with biscuits from 100% wheat flour it increases during baking. By expanding the time of storage, the entire change of color of biscuits reduces. Key words: Biscuits, Barley flour, Wheat flour, Baking, Color, Storage

Item Type: Article
Subjects: Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies
Divisions: Faculty of Technology and Technical Sciences
Depositing User: Prof. d-r. Viktorija Stamatovska
Date Deposited: 30 Apr 2020 17:52
Last Modified: 30 Apr 2020 17:52
URI: http://eprints.uklo.edu.mk/id/eprint/5108

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