Influence of Barley Flour on the Quality of Crackers

Cilj ovog diplomskog rada bio je ispitati utjecaj zamjene pšeničnog brašna s dodatkom ječmenog brašna, u različitim udjelima (20, 40, 60 i 80 %), na promjenu kvalitete uzoraka krekera. Uzorci su proizvedeni i pečeni u laboratorijskim uvjetima te potom podvrgnuti analizama. Analizirani su gubitak mase tijekom pečenja, volumen, specifični volumen, visina, dužina, koeficijent širenja i boja. Također, provedeno je i senzorsko ispitivanje uzoraka krekera. Dobiveni rezultati pokazali su da je povećanjem udjela ječmenog brašna došlo do značajnog gubitka mase uzoraka te smanjenja volumena (neovisno o udjelu ječmenog brašna). Nadalje, najveću dužinu imali su uzorci krekera s dodatkom 80 % ječmenog brašna. Rezultati mjerenja boje pokazali su da uzorci krekera s dodatkom 80 % ječmenog brašna imaju najveću promjenu boje, odnosno najmanju vrijednost svjetline na površini uzorka.Aim of this graduate thesis was to determine the influence of different content of barley flour in change of quality of crackers. The examination was conducted with the addition of barley flour in portions of 20,40 60, 80%. The baked samples were then subjected to analyses. It were analyzed volume, specific volume, height, length, spread coefficient, color. Sensory evaluation was conducted as well. With the increase in the proportion of barley flour, there was a significant weight loss and a decrease in volume. Likewise, the 80% barley flour cracker has the longest length. When the color change was measured, it was also shown that a cracker with a content of 80% barley flour has the largest color change or the lowest value of brightness on the surface of the cracker