Stamatovska, Viktorija and Nakov, Gjore and Dimov, Ivan and Taneva, Ira and Kalevska, Tatjana and Uzunoska, Zora (2017) THE CHANGES IN COLOUR OF BISCUITS DURING BAKING DEPENDING ON TIME AND DIFFERENT PROPORTION OF BARLEY FLOUR. In: Conference Book of Abstract, 6th Annual International Conference, International Conference for Food Science and Technology IC-FST 2017.
Full text not available from this repository.Abstract
Biscuits hold an important position in food industry due to variety of taste, nutrition,
crispiness and digestibility. The nutritional value of biscuits can be enhanced by fortification
with a wide variety of protein rich cereal such as barley. Color is essential to the manufacture of
biscuits of good quality. During baking, complex chemical reactions take place in the biscuits,
such as the Maillard reaction and caramelization. The aim of this study was to evaluate the
changes in color of biscuits during baking. Biscuits were produced according to AACC 10-50D
method. Wheat flour was replaced with barley flour at varying levels (30, 50, 70 and 100%) in
biscuit formulations. Color measurement of biscuits was carried out using a colorimeter on the
basis of CIE L*, a*, b* color system. Some of the biscuits were stored in room temperature and
change of their color was determined after 6 and 12 months.
Keywords: Biscuits, Baking, Color,
| Item Type: | Conference or Workshop Item (Speech) |
|---|---|
| Subjects: | Scientific Fields (Frascati) > Engineering and Technology > Other engineering and technologies |
| Divisions: | Faculty of Technology and Technical Sciences |
| Depositing User: | Mr Jordan Martinovski |
| Date Deposited: | 24 Nov 2017 09:59 |
| Last Modified: | 07 Aug 2019 08:46 |
| URI: | https://eprints.uklo.edu.mk/id/eprint/1054 |
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