Quality of biscuits as affected by addition of fibre

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F19%3A43915650" target="_blank" >RIV/62156489:43210/19:43915650 - isvavai.cz</a>

Result on the web

<a href="https://doi.org/10.5219/1034" target="_blank" >https://doi.org/10.5219/1034</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.5219/1034" target="_blank" >10.5219/1034</a>

Result language

angličtina

Original language name

Quality of biscuits as affected by addition of fibre

Original language description

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.

Czech name

—

Czech description

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Type

J_SC - Article in a specialist periodical, which is included in the SCOPUS database

CEP classification

—

OECD FORD branch

21101 - Food and beverages

Project

<a href="/en/project/ED4.1.00%2F04.0135" target="_blank" >ED4.1.00/04.0135: Teaching and research capacities for biotechnological branches and expansion of infrastructure</a><br>

Continuities

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Publication year

2019

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

Potravinárstvo

ISSN

1338-0230

e-ISSN

—

Volume of the periodical

13

Issue of the periodical within the volume

1

Country of publishing house

SK - SLOVAKIA

Number of pages

6

Pages from-to

206-211

UT code for WoS article

—

EID of the result in the Scopus database

2-s2.0-85064908670