Cookie making potential of composite flour containing wheat, barley and hemp

Abstract

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.

Hemp seed (Cannabis sativa L.) enriched pasta: Physicochemical properties and quality evaluation

“…In recent years, research has been undertaken to assess the possibility of using hemp raw materials in products such as bread [ 10 , 17 ] and cookies [ 18 ]. However, there is no research on the possibility of using hemp component for the fortification of the nutritional value of durum wheat pasta.…”

Chia and teff as improvers of wheat-barley dough and cookies

“…Similarly to the influence of hemp products on cookie properties (Hrušková & Švec 2015), the specific volume of baked pastry was more significantly dependent on the tested recipe than the spread ratio; a partial dependence on extensigraph features could also be identified. Within the WF-BF-chia subset, specific volume of cookies was supported by the extensigraph ratio (r = 0.697, P = 95%), while the volume of teff counterparts had a negative insignificant relation to extensigraph energy (r = -0.505, P = 0.11333).…”

“…Protein content in the tested alternative plant material was determined according to the standard ČSN 560512-12:1995, and the value reached 20.2 and 10% for both wholemeal chia and teff types, respectively. Similarly to the previous paper (Hrušková & Švec 2015), composite flours included two groups based on cereal premixes C300 and C500 (WF/BF 70 : 30 and 50 : 50, respectively); in both cases, wholemeal chia or teff flour substituted 5 or 10% of each premix in total (Table 1). The same table summarises sample coding; prefix 'C3xy' and 'C5xy' identifies composite flours based on premixes C300 or C500, respectively; for the tested wholemeal Ch1, Ch2, T1, and T2 flours, x is progressively equal to 1, 2, 3, and 4, respectively.…”

“…Cookies preparation. Baking trial was conducted in laboratory conditions, and the procedure was described in detail in a previous article (Hrušková & Švec 2015). Briefly, composite flour was premixed with sugar, NaHCO 3 , salt, and ascorbic acid using a farinograph for 10 min (dough formula based on Kulp 1994).…”

“…Quantification of the sensory quality of cookies was also described earlier (Hrušková & Švec 2015). Evaluated attributes are (surface) colour, aroma, taste, consistency, stickiness during mastication, and overall acceptability.…”