Evaluation of biscuits obtained from novel composite flour containing Maiorca malt flour

被引：5

作者：

Benanti, Alessia ^{[1
]}

Ashkezary, Mansour Rabie ^{[1
,4
]}

Gugino, Ignazio Maria ^{[1
]}

Canale, Michele ^{[2
]}

Yeganehzad, Samira ^{[3
]}

Todaro, Aldo ^{[1
]}

机构：

[1] Univ Palermo, Dept Agr Food & Forest Sci, Palermo, Italy

[2] Consiglio Ric Agr & Anal Econ Agr CREA, Ctr Ric Cerealicoltura & Colture Ind Agrumicoltura, Acireale, Italy

[3] Res Inst Food Sci & Technol RIFST, Food Proc Dept, Mashhad, Iran

[4] Univ Palermo, Dept Agr Food & Forest Sci, Viale Sci,Ed 4, Palermo, Italy

来源：

ITALIAN JOURNAL OF FOOD SCIENCE | 2023年 / 35卷 / 01期

关键词：

acrylamide; biscuit; composite flour; Maiorca malt flour; sensory evaluation; IMPACT; FORMULATION; GLUTEN; DOUGH;

D O I：

10.15586/ijfs.v35i1.2291

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to investigate a novel composite flour containing one of the old Sicilian wheat landraces called Maiorca and the resultant biscuits. In this study, the effect of replacing soft wheat flour with Maiorca malt flour and commercial malt flour at different percentages (5, 10, and 15%) on the color intensity, formation of acryl-amide, and descriptive sensory analysis was evaluated. Sensory analysis revealed that the biscuit sample contain-ing 5% Maiorca malt flour was most appreciated by panelists. Eventually, data analysis revealed that Maiorca malt flour had great potential to be used as a part of biscuit ingredients.

引用

页码：49 / 56

页数：8

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