Acta Chimica Slovaca (ACS) publishes papers on fundamental and applied aspects of chemistry, biochemistry, chemical technology, chemical engineering and process control, biotechnology and food technology. Welcome are also topics which include chemical aspects of materials, physical chemistry and chemical physics, analytical chemistry, macromolecular chemistry and biomedical engineering.

Potential of bran from various wheat variety for cookies production

Michaela Lauková *, Jolana Karovičová, Zlatica Kohajdová, Mária Babulicová a, Ľubomír Rückschloss b, Veronika Lopatková

Institute of Food Science and Nutrition, Faculty of Chemical and Food Technology, Slovak University of Technology, Radlinského 9, 812 37 Bratislava, Slovak Republic
a National Agricultural and Food Centre — Research Institute of Plant Production, Piešťany, Slovak Republic
b National Agricultural and Food Centre — Research Institute of Plant Production, Piešťany, Slovak Republic

E-mail: * michaela.laukova@stuba.sk

Abstract: The effect of replacing wheat flour with different kinds of wheat bran and spelt bran at level 5, 10 and 15 % on dough rheology, qualitative parameters of cookies as well as on sensory properties was studied. Addition of bran increased water absorption and mixing tolerance index, prolonged dough development time and decreased dough stability. It was also observed that incorporation of wheat bran modified qualitative parameters of cookies (volume, specific volume, spread ratio and porosity decreased). From the sensory evaluation resulted that higher amounts of wheat bran negatively affected taste, hardness and overall acceptability of cookies. Addition of bran up to 5 % resulted in cookies with high overall acceptability.

Keywords: cookie, dough, farinograph, spelt bran, wheat bran

Full paper in Portable Document Format: acs_0247.pdf

Acta Chimica Slovaca, Vol. 9, No. 2, 2016, pp. 95—99, DOI: 10.1515/acs-2016-0016