文章基本信息

标题：Quality of biscuits as affected by addition of fibre
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作者：Viera Šottníková ; Radka Langová ; Luděk Hřivna 等
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2019
卷号：13
期号：1
页码：206-211
DOI：10.5219/1034
出版社：Association HACCP Consulting
摘要：The aim of the study was to propose formulas with addition of bamboo and hemp fibre and grape seed flour in an amount of 3, 6 and 9% and then assess the effect of added fibre on the quality of biscuits. A total of 20 samples were baked, in half of the samples the basic ingredient was wheat flour, and in the rest of samples spelt flour was used. During a baking experiment, it was found that the best effect on the product volume and the weight after baking had bamboo fibre. Minor baking losses occurred in biscuits with wheat flour. The best sensory results were attained with the sample having 3% of grape seed flour with a spelt flour base. The crispiest was the sample made from spelt flour with 3% of hemp fibre and the wheat samples with bamboo fibre were of the lightest colour. Control samples had the highest nutritional values and biscuits with added bamboo fibre contained the lowest energy in both formulas.
关键词：fibre; biscuit; baking experiment; sensoric assessment; nutritional value
其他关键词：fibre;biscuit;baking experiment;sensoric assessment;nutritional value