Cookie making potential of composite flour containing wheat, barley and hemp
M. Hrušková, I. Švechttps://doi.org/10.17221/9/2015-CJFSCitation:Hrušková M., Švec I. (2015): Cookie making potential of composite flour containing wheat, barley and hemp. Czech J. Food Sci., 33: 545-555.
Correspondingly to addition levels, barley flour supplement changed the wheat SRC profile and rheological behaviour as expected, and positively influenced its cookie making potential. Dehulled or covered hemp seeds wholemeal flour types and commercial fine hemp flour differed in their impact on the wheat-barley SRC scores. Rheological behaviour of flour tri-composites was changed in terms of a reduction of dough tolerance to overmixing, and that fact was positively reflected in baking test results. Compared to cookies with 30% of barley flour in recipe, volumes increased significantly as a result of the fine hemp flour addition only (from 150.3 ml/100 g to 173.4 ml/100 g, i.e. +15%). Their spread ratio was worsened to the same extent, it diminished from 4.54 to 3.86. For sample counterparts containing 50% of barley flour, determined values were 138.3 vs. 153.2 ml/100 g (+11%) and 4.75 vs. 5.16, respectively. Within the cluster analysis, a tree-plot verified the similarity of both wheat flour standards as well as of both wheat-barley premixes. Further grouping was linked according to the barley flour ratio, and secondarily according to the hemp flour type tested.Keywords:wheat composite flour; barley flour; hemp product; baking test; cookie; cluster analysisReferences:
Alaunyte Ieva, Stojceska Valentina, Plunkett Andrew, Ainsworth Paul, Derbyshire Emma (2012): Improving the quality of nutrient-rich Teff (Eragrostis tef) breads by combination of enzymes in straight dough and sourdough breadmaking. Journal of Cereal Science, 55, 22-30 https://doi.org/10.1016/j.jcs.2011.09.005Březinová Belcredi N., Ehrenbergerová J., Běláková S., Vaculová K. (2009): Barley grain as a source of health-beneficial substances. Czech Journal of Food Sciences, 27: 242–244.Callaway J. C. (2004): Hempseed as a nutritional resource: An overview. Euphytica, 140, 65-72 https://doi.org/10.1007/s10681-004-4811-6Dimić E., Romanić R., Vujasinović V. (2009): Essential fatty acids, nutritive value and oxidative stability of cold pressed hempseed ( Cannabis sativa L.) oil from different varieties. Acta Alimentaria, 38, 229-236 https://doi.org/10.1556/AAlim.2008.0035Duyvejonck Annelies E., Lagrain Bert, Pareyt Bram, Courtin Christophe M., Delcour Jan A. (2011): Relative contribution of wheat flour constituents to Solvent Retention Capacity profiles of European wheats. Journal of Cereal Science, 53, 312-318 https://doi.org/10.1016/j.jcs.2011.01.014Gaines C.S., Donelson J.R. (1985): Evaluating cookie spread potential of whole wheat flours from soft wheat cultivar. Cereal Chemistry, 62: 134–136.Gupta Mahesh, Bawa Amarinder Singh, Abu-Ghannam Nissreen (2011): Effect of barley flour and freeze–thaw cycles on textural nutritional and functional properties of cookies. Food and Bioproducts Processing, 89, 520-527 https://doi.org/10.1016/j.fbp.2010.07.005Hrušková M., Švec I., Heroudková K. (2015): Chemical and rheological evaluation of composite flour with chia and teff for cookies produce. Cereal Chemistry, 2: 74–87.Izydorczyk M.S., Dexter J.E. (2008): Barley β-glucans and arabinoxylans: Molecular structure, physicochemical properties, and uses in food products–a Review. Food Research International, 41, 850-868 https://doi.org/10.1016/j.foodres.2008.04.001Khouryieh H., Aramouni F. (): Effect of flaxseed flour incorporation on the physical properties and consumer acceptability of cereal bars. Food Science and Technology International, 19, 549-556 https://doi.org/10.1177/1082013212462231Kulp K. (ed.) (1994): Cookie Chemistry and Technology. 1st Ed. Manhattan, American Institute of Baking: 280–283.Miller R. A., Hoseney R. C. (1997): Factors in Hard Wheat Flour Responsible for Reduced Cookie Spread 1. Cereal Chemistry, 74, 330-336 https://doi.org/10.1094/CCHEM.19220.127.116.110Nanditha Bheema Rao, Jena Bhabani Sankar, Prabhasankar Pichan (2009): Influence of natural antioxidants and their carry-through property in biscuit processing. Journal of the Science of Food and Agriculture, 89, 288-298 https://doi.org/10.1002/jsfa.3440Norajit Krittika, Gu Bon-Jae, Ryu Gi-Hyung (2011): Effects of the addition of hemp powder on the physicochemical properties and energy bar qualities of extruded rice. Food Chemistry, 129, 1919-1925 https://doi.org/10.1016/j.foodchem.2011.06.002Patents KR2009074421-A; KR969163-B1. Manufacturing confectionery, particularly pie, cookie, biscuit or cone, involves utilizing hemp seed or hemp oil, where dried milk powder, starch and also mixed to prepare hemp powder (published 06/2009). Availabel at http://apps.webofknowledge.com/full_record.do?colName=DIIDW&recordID=2009L80887&page=1&qid=1&log_event=yes&viewType=fullRecord&SID=S1agYVo38kfrGFoawZ3&product=UA&doc=1&search_mode=GeneralSearch (accessed at 01/2015).Patent CN103380800-A Hemp sweet cake preparation method involves putting mold box into steamer, and cutting cake mixture into strips and putting in oven at constant temperature” (published 11/2013). Available at http://www.google.com/patents/CN103380800A?cl=en (accessed at 01/2015).Poper L., Schafer W., Freund W. (2006): Future of Flour. 1st Ed. Clenze, AgriMedia GmbH: 303–307.Radočaj O., Dimić E., Tsao R. (2014): Effects of hemp (Cannabis sativa L.) seed oil press-cake and decaffeinated green tea leaves (Camellia sinensis) on functional characteristics of gluten-free crackers. Journal of Food Science, 79: C318–C325.Sharma Paras, Gujral Hardeep Singh (2014): Cookie making behavior of wheat–barley flour blends and effects on antioxidant properties. LWT - Food Science and Technology, 55, 301-307 https://doi.org/10.1016/j.lwt.2013.08.019Škrbić Biljana, Cvejanov Jelena (2011): The enrichment of wheat cookies with high-oleic sunflower seed and hull-less barley flour: Impact on nutritional composition, content of heavy elements and physical properties. Food Chemistry, 124, 1416-1422 https://doi.org/10.1016/j.foodchem.2010.07.101Švec Ivan, Hrušková Marie (): Characteristics of wheat, barley and hemp model composites. Czech Journal of Food Sciences, 33, 66-71 https://doi.org/10.17221/161/2014-CJFS