prikaz prve stranice dokumenta Textural and rheological characteristics of dough for cookies with chestnut flour
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Scientific paper - Original scientific paper
Textural and rheological characteristics of dough for cookies with chestnut flour
In: Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. / Jukić, Marko; Koceva Komlenić, Daliborka (Ed.). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. pp. 149-156. urn:nbn:hr:109:289635
Maksimović, J; Pajin, Biljana; Šoronja Simović, Dragana; Šubarić, Drago; Babić, Jurislav; Fišteš, A

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Maksimović, J., Pajin, B., Šoronja Simović, D., Šubarić, D., Babić, J. & Fišteš, A. (2014). Textural and rheological characteristics of dough for cookies with chestnut flour. In M. Jukić, (Ed.), D. Koceva Komlenić, (Ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists (pp. 149-156). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:289635

Maksimović, J, et al. "Textural and rheological characteristics of dough for cookies with chestnut flour." Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, edited by Marko Jukić, edited by Daliborka Koceva Komlenić, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014, pp. 149-156. https://urn.nsk.hr/urn:nbn:hr:109:289635

Maksimović, J, Biljana Pajin, Dragana Šoronja Simović, Drago Šubarić, Jurislav Babić and A Fišteš. "Textural and rheological characteristics of dough for cookies with chestnut flour." In Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, 149-156. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. Accessed 2024 November 22. https://urn.nsk.hr/urn:nbn:hr:109:289635

Maksimović, J., et al. (2014) 'Textural and rheological characteristics of dough for cookies with chestnut flour', in Jukić, M. (ed.), Koceva Komlenić, D. (ed.), Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Osijek, pp. 149-156. Available at: https://urn.nsk.hr/urn:nbn:hr:109:289635 (Accessed 22 November 2024)

Maksimović J, Pajin B, Šoronja Simović D, Šubarić D, Babić J, Fišteš A. Textural and rheological characteristics of dough for cookies with chestnut flour. In: M. Jukić, ed., D. Koceva Komlenić, ed. Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek; 2014. Pp. 149-156. [cited 2024 November 22] Available at: https://urn.nsk.hr/urn:nbn:hr:109:289635

J. Maksimović, B. Pajin, D. Šoronja Simović, D. Šubarić, J. Babić and A. Fišteš, "Textural and rheological characteristics of dough for cookies with chestnut flour", Proceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists, M. Jukić and D. Koceva Komlenić, Eds. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, 2014. [Online] Available at: https://urn.nsk.hr/urn:nbn:hr:109:289635 [Accessed: 22 November 2024]

Metadata
Title (english)Textural and rheological characteristics of dough for cookies with chestnut flour
AuthorJ Maksimović
AuthorBiljana Pajin
AuthorDragana Šoronja Simović
AuthorDrago Šubarić
AuthorJurislav Babić
AuthorA Fišteš
EditorMarko Jukić
EditorDaliborka Koceva Komlenić
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract (english)
Chestnut and chestnut-based food has beneficial nutritional and organoleptic qualities. The biochemical composition of chestnut flour is close to that of many cereals and it can be used instead of wheat flour for people who suffer from celiac disease. The aim of this research is to characterise rheological and textural properties of dough for cookies in function of the amount of chestnut flour (20, 40 and 60%) and moisture content (20, 22 and 24%). The addition of chestnut flour leads to less flexibility of dough and worse ability to recover because of bad connection and brittle consistency of the dough, which is a consequence of reduced gluten content. The gradual substitution of wheat flour with chestnut flour contributes to the elasticity of the dough, due to chestnut starch granules ability to bind water. Extensibility and resistance to extension decrease with increasing addition of chestnut flour as a result of reduction gluten content. The increase in the share of chestnut flour from 20 to 60% resulted in an increase of hardness of the dough.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review - international
Publication versionPublished version
Publication titleProceedings of the 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Series titleFlour - Bread
Numberingpp. 149-156
p-ISSN1848-2562
URN:NBNurn:nbn:hr:109:289635
Publication2014
ConferenceTitle: 7th International Congress Flour - Bread '13 [and] 9th Croatian Congress of Cereal Technologists
Acronym: Flour - Bread
Location: Opatija, Croatia
Start date: 2013-10-16
End date: 2013-10-18
Assembly type: Poster
Type of resourceText
PublisherJosip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek
Publishing placeOsijek
Access conditionsOpen access
Terms of useLicence Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) icon
Created on2021-01-08 09:32:17