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Cookie making potential of composite flour containing wheat, barley and hemp

Author

Listed:
  • Marie HRUŠKOVÁ

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

  • Ivan ŠVEC

    (Department of Carbohydrates and Cereals, Faculty of Food and Biochemical Technology, University of Chemistry and Technology Prague, Prague, Czech Republic)

Abstract

Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential. Dehulled or covered hemp seeds wholemeal flour types and commercial fine hemp flour differed in their impact on the wheat-barley SRC scores. Rheological behaviour of flour tri-composites was changed in terms of a reduction of dough tolerance to overmixing, and that fact was positively reflected in baking test results. Compared to cookies with 30% of barley flour in recipe, volumes increased significantly as a result of the fine hemp flour addition only (from 150.3 ml/100 g to 173.4 ml/100 g, i.e. +15%). Their spread ratio was worsened to the same extent, it diminished from 4.54 to 3.86. For sample counterparts containing 50% of barley flour, determined values were 138.3 vs. 153.2 ml/100 g (+11%) and 4.75 vs. 5.16, respectively. Within the cluster analysis, a tree-plot verified the similarity of both wheat flour standards as well as of both wheat-barley premixes. Further grouping was linked according to the barley flour ratio, and secondarily according to the hemp flour type tested.

Suggested Citation

  • Marie HRUŠKOVÁ & Ivan ŠVEC, 2015. "Cookie making potential of composite flour containing wheat, barley and hemp," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(6), pages 545-555.
    • Handle: RePEc:caa:jnlcjf:v:33:y:2015:i:6:id:9-2015-cjfs
    DOI: 10.17221/9/2015-CJFS
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    References listed on IDEAS

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    1. Ivan ŠVEC & Marie HRUŠKOVÁ, 2015. "Characteristics of wheat, barley and hemp model composites," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 33(1), pages 66-71.
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    Cited by:

    1. Ivan Švec & Marie Hrušková & Barbora Babiaková, 2017. "Chia and teff as improvers of wheat-barley dough and cookies," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 35(1), pages 79-88.
    2. Hüseyin Boz, 2019. "Effect of flour and sugar particle size on the properties of cookie dough and cookie," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 37(2), pages 120-127.

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