Impact of buckwheat flour granulation and supplementation level on the quality of composite wheat/buckwheat ginger-nut-type biscuits
<p>Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of final<br />product assessed after baking and 30 days of storage. Buckwheat flour was added at...
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| Main Authors: | , , |
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| Format: | Book |
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Chiriotti Editori,
2015-12-01T00:00:00Z.
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| Summary: | <p>Effects of gradual wheat flour substitution with buckwheat flour in ginger-nut biscuit formulation were investigated regarding dough characteristics, physical and textural characteristics of final<br />product assessed after baking and 30 days of storage. Buckwheat flour was added at 30, 40, 50% levels and two granulations (fine and coarse). Addition of buckwheat flour significantly increased<br />dough hardness and decreased adhesiveness. Spread significantly increased in biscuits with 40% and 50% of coarse buckwheat flour. Biscuits containing coarse flour were harder and more fracturable than the control, whereas those with fine flour tended to be softer and less fracturable.<br />Textural properties were significantly correlated to protein stability to heat and retrogradation tendency of starch in biscuit dough as well as moisture content.</p> |
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| Item Description: | 1120-1770 1120-1770 10.14674/1120-1770/ijfs.v13 |