Properties of crackers with buckwheat sourdough

Miličević, Dijana; Selimović, Amel; Žuljević, Sanja Oručević; Jašića, Amela; Vranac, A.

doi:10.1515/acs-2017-0025

Cited by 3 publications

(2 citation statements)

References 27 publications

(31 reference statements)

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“…Sourdough fermentation, which is a traditional method of bread production, also provides novel insights for the production of other bakery products such as biscuits, crackers, and cakes (Sahin et al, 2019;Selimović et al, 2017). Formation of health-promoting components in food is attributed to sourdough Practical Application: Whole grain consumption in the diet strongly recommended in recent years.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits

Alioğlu¹,

Özülkü

2021

Food Sci. Technol

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The incorporation of whole wheat flour (WWF) via sourdough fermentation was studied in short dough biscuits. The substitution levels of wheat flour to WWF were 15%, 25%, 35%, and 50%. The biscuits containing WWF sourdough were produced by achieving the same level of WWF as in the WWF biscuits. The incorporation of WWF on dough formulation increased both G' and G" moduli, while the inclusion of WWF by sourdough fermentation caused a significant reduction. Spread ratio of the biscuits decreased as the WWF ratio in the formulation increased (p < 0.05). The hardness value of WWF sourdough biscuits was not significantly different than that of the control biscuits while the direct addition of WWF increased the hardness value (p < 0.05). Biscuits containing WWF sourdough had significantly higher lightness (L*) value than the WWF biscuits (p < 0.05). A low-level incorporation of sourdough corresponding to 15% WWF was preferable by the panelists for general acceptability parameters.

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Section: Introductionmentioning

confidence: 99%

Evaluation of whole wheat flour sourdough as a promising ingredient in short dough biscuits

Alioğlu¹,

Özülkü

2021

Food Sci. Technol

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“…Comparing the mineral contents of the flours, buckwheat flour is dominant in terms of minerals. Although the addition of buckwheat flour has a negative impact on the sensory acceptance of the product due to its characteristic taste, it contributes to the nutritional value of the product [ 27 ]. The lowest mineral content was found in white maize flour.…”

Section: Resultsmentioning

confidence: 99%

Development of High-Fibre and Low-FODMAP Crackers

Radoš

Mustač

Varga

et al. 2022

Foods

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Since there are no products in the European market labelled as low-FODMAP (low in fermentable oligosaccharides, disaccharides, monosaccharides, and polyols), patients with irritable bowel syndrome and non-celiac wheat sensitivity often consume gluten-free products. These naturally contain little FODMAP, but have poorer sensory properties and lower nutritional value. This study aimed to develop sensory attractive crackers with high-fibre and low-FODMAP content. Various gluten-free flours (wholemeal buckwheat and millet, white maize), pumpkin seed meal, chia seeds, flax seeds, rice protein, sweet potato, sourdough, and spices were used to develop nine formulations. Using a nine-point hedonic scale and ranking test, four best-scored products were selected for which descriptive sensory analysis was performed and nutritional value and fructan content were determined. Crackers made from maize and millet flour mixtures (ratio 1:2.5) with sourdough and with chia or flax seed addition were rated highest for overall impression (8.2 and 7.0, respectively). Generally, high-fibre content, hardness, chewiness, dark colour, and bitterness lower the acceptability of crackers, but the addition of spices and sourdough can improve their acceptability and marketability. The crackers could be labelled as “gluten-free”, “low-FODMAP” (<0.12 g/100 g), “naturally high-fibre” (7–10 g/100 g of which 17–23% are soluble), and “high in protein” (24–26 g/100 g).

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