The Brewer's Barley Malt as a Substitute for Sucrose and Glucose in the Production of Cookies

Cilj ovog rada bio je ispitati utjecaj zamjene saharoze i glukoze te dijela pšeničnog brašna s brašnom specijalnih tipova ječmenog slada (u udjelima 20, 40 i 60 %) na kvalitetu čajnog peciva. Saharoza je dodavana u količinama od 66,6 %, 33,3 % i 0 % u odnosu na standardnu recepturu. U uzorcima čajnog peciva određen je sadržaj vlage, fizikalna svojstva kao što su promjer, visina, faktor širenja, specifični volumen, teksturalna svojstva i boja te je provedena senzorska ocjena uzoraka. Na temelju dobivenih rezultata može se zaključiti da smanjenje dodatka saharoze uzrokuje značajno povećanje vlage čajnog peciva bez obzira na vrstu dodatka, ali se ipak može primijetiti da je to povećanje manje u uzorcima s dodatkom sladnog brašna. Promjer, faktor širenja i specifični volumen čajnog peciva se značajno smanjuju, a visina povećava proporcionalno sa smanjenjem dodatka šećera i povećanjem udjela pšeničnog brašna. Smanjenje dodatka saharoze značajno smanjuje silu potrebnu za lomljenje uzorka. Čajno pecivo 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 % uz istovremeno smanjenje dodatka saharoze.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 effect of reduced sucrose (66.6%, 33.3% and 0%) and glucose addition on cookies 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 sucrose addition significantly increases the moisture content in cookies, but it can still be observed that this increase is less in the samples with the addition of malted flour. Width, spread factor and specific volume of cookies decreases, and the thickness increases, proportional to the reduction of added sucrose and to increase of the malt flour content. 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. Sucrose reduction significantly decreases snapping force. Cookies with the addition of lighter malts have a pleasant sweet and full flavour, and these flours can be added as a substitute for wheat flour in amounts up to 40%, with simultaneous reduction of sucrose addition