Quality Assessment of Cookies Made from Composite Flours Containing Malted Barley Flour and Wheat Flour

Abstract

Wheat-based short-dough cookies are considered low nutritional value foods because their recipes are high in fat and sugar. The aim of this study was to investigate the effects of replacing part of the wheat flour (WF) with different types of malted barley flour (MBF), while reducing sucrose in the recipe, in order to produce cookies with increased nutritional value, enhanced functional properties, and acceptable technological and sensory characteristics. Three types of brewer’s MBF (Pilsen, Amber, and Black) were used to replace WF in amounts of 20, 40, and 60%, while simultaneously reducing the addition of sucrose. Sucrose was added at levels of 66.6, 33.3, and 0% of the original standard recipe. MBF mitigated the effects of the reduced sucrose addition, likely due to its own high sugar content derived from barley malt. Snapping force determined with a texture analyzer decreased proportionally to sucrose reduction and MBF addition, indicating a softer texture of the cookies. MBF significantly increased the total phenolic content (TPC) and antioxidant activity (AOA) of the cookies. The results of the sensory analysis showed that cookies with Pilsen MBF and Amber MBF had a pleasantly sweet and rich flavor, while the addition of Black MBF produced an exaggerated bitter flavor and a nutty roasted aroma. The results suggest that different types of brewer’s MBF can be successfully used to produce functional cookies with reduced sucrose addition.

Effect of the Addition of Hulless Barley Flour on the Quality of Short-Dough Cookies

“…Consequently, the bending force index is significantly ( p < 0.05) reduced (from 58.30 N/mm for 100% WF to 26.39 N/mm for 100% HLBF cookies), due to a much softer, crumbly texture of the HLBF cookies with increased graininess. These results, showing the softening effect of barley flour in HLBF:WF cookies and the reduced cohesion of these cookies, are in agreement with several other studies that investigated the replacement of WF with barley or barley malt flour [ 15 , 20 , 21 , 25 , 26 ], as well as the addition of barley and oat β-glucan-rich flour fractions in a cookie recipe [ 22 , 23 ]. All these results indicate that dietary fiber in barley flour plays an important role in the dimensional and textural properties of cookies, by interfering with the sucrose–water matrix.…”

“…In this study, commercial all-purpose WF (Tena-Žito Ltd., Đakovo, Croatia) from a previous study was used [ 25 ]. WF contained 11.81% protein, 79.60% starch, 1.54% fat, 0.57% ash, 6.48% TDF, 3.94% IDF, 2.54% SDF, and 0.22% β-glucan (dry matter basis).…”

“…By dividing these two parameters, the bending force index (N/mm) was calculated. This index served as an indicator of the hardness/softness of the cookies [ 25 ]. Two cookie samples were tested from each batch.…”

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

“…The Maillard's reaction during cooking could be the reason. This finding is in agreement with Jukic et al (2022); they also claimed that due to the biscuit's low moisture content, sucrose hydrolysis is limited, but yet it is sufficient to lead to color development. During baking, sucrose is hydrolyzed into fructose and glucose, which can participate in browning of biscuits and Maillard reactions (Struck et al, 2014).…”

Combining Native and Malted Triticale Flours in Biscuits: Nutritional and Technological Implications

“…The surface color of the doughs and the biscuits were measured using a Minolta CR410 Chroma Meter (Konica Minolta Co., Tokyo, Japan) based on CIELAB system color space L* , a* , b* values, with reference to the D65 standard illuminant and a visual angle of 10. The parameter L* represents the lightness of the sample, whereas a * (degree of redness) and b * (degree of yellowness) are chromatic components [ 18 , 19 ].…”