Quality Evaluation of Gingerbreads Produced from Composite Blends of Brewer's Barley Malt and Wheat Flour

Cilj ovog rada bio je ispitati utjecaj zamjene dijela pšeničnog brašna s brašnom specijalnih tipova ječmenog slada (u udjelima 20, 40 i 60 %) i smanjenja količine dodane saharoze (66,6 %, 33,3 % i 0 %) na kvalitetu medenjaka. Određen je sadržaj vlage u medenjacima, fizikalna svojstva kao što su promjer, debljina, faktor širenja, specifični volumen, teksturalna svojstva i boja čajnog peciva te je provedena senzorska ocjena uzoraka. Na temelju dobivenih rezultata može se zaključiti da smanjenje dodatka saharoze uzrokuje značajno povećanje vlage medenjaka kod uzoraka od čistog pšeničnog brašna, ali ne i u uzorcima medenjaka s dodatkom sladnog brašna. Promjer i faktor širenja medenjaka se značajno smanjuju, a debljina povećava proporcionalno sa smanjenjem dodatka šećera za uzorke od pšeničnog brašna. Dodatkom sladnog brašna promjer medenjaka se značajno ne mijenja dok se debljina i specifični volumen smanjuju, a faktor širenja povećava zbog prisutnosti vlastitih šećera u sladu. Uzorci s 20% dodatka svijetlih tipova sladnog brašna imaju najveći indeks lomljivosti. Svjetlina medenjaka opada proporcionalno dodatku sladnog brašna. Medenjaci s dodatkom svjetlijih vrsta slada imaju ugodnu slatkastu aromu i puni okus te se ova sladna brašna mogu dodavati kao zamjena za pšenično brašno u količinama do 40 %.The aim of this study was to investigate the effect of replacing part of wheat flour (20, 40 and 60%) with malted brewer’s barley flour and reducing sugar addition on gingerbreads quality. Moisture, width, thickness, spread factor, specific volume, textural properties and colour of cookies were evaluated. Sensory evaluation was also conducted. Based on the results of the research carried out it can be concluded that reduced sugar addition causes a significant increase in the moisture content of wheat flour gingerbreads, but not in the samples with the malted flour. Width and spread factor of gingerbreads decreased, and the thickness increased, proportional with the reduction of added sucrose. By increasing the share of malt flour in gingerbreads, width has not been significantly affected while thickness and volume decreases and spread factor increases due to the presence of its own sugar in the malted flour. Samples with addition of 20% of the light types of malted flour had the highest snapping index. Brightness decreases proportionally with the addition of malted flour. Gingerbreads with the addition of lighter malts have a pleasant sweet and full flavour, and these flour can be added as a substitute for wheat flour in amounts up to 40%, with simultaneous reduction of sugar addition to produce a nutritionally enhanced and acceptable product