Effect of Whole Barley Tolokno on the Quality of Biscuits
Benefit of dietary fiber has proven by clinical studies. Dietary fiber can be incorporated into food products with whole grain cereals. Whole barley tolokno is a valuable source of soluble dietary fiber β-glucans. As a result, it is often used in fortified bakery products. The research objective was...
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| Format: | Article |
| Language: | English |
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Kemerovo State University
2023-03-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | https://fptt.ru/en/issues/21374/21393/ |
| _version_ | 1826906995431571456 |
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| author | Svetlana Yu. Misteneva Natalia А. Shcherbakova Nikolay B. Kondrat’ev |
| author_facet | Svetlana Yu. Misteneva Natalia А. Shcherbakova Nikolay B. Kondrat’ev |
| author_sort | Svetlana Yu. Misteneva |
| collection | DOAJ |
| description | Benefit of dietary fiber has proven by clinical studies. Dietary fiber can be incorporated into food products with whole grain cereals. Whole barley tolokno is a valuable source of soluble dietary fiber β-glucans. As a result, it is often used in fortified bakery products. The research objective was to modify the dietary profile of biscuits by substituting refined wheat flour with barley tolokno.
The study featured refined wheat flour, barley tolokno, composite flours, model suspensions, and formulations of biscuits. Standard methods helped to measure the sensory profile, physicochemical parameters, fatty acid composition, structural characteristics, and mechanical properties of the research objects.
The content of dietary fiber in the flour and the tolokno was 3.7 and 19.8%, respectively. The fatty acid composition of the tolokno differed from that of the wheat flour. The content of oleic acid was 21.1 in the tolokno and 15.9% in the flour, while the content of linoleic acid was 46.8 in the tolokno and 54.0% in the flour. A greater proportion of tolokno in the composite flour led to an increase in the content of dietary fiber (3.7–11.8%), protein (11.5–12.8%), and fat (1.4–2.7%). The water and fat absorption capacity of composite flours increased by 125 and 65.7%, respectively, when the share of tolokno reached 50%. As the proportion of tolokno increased, the viscosity of the model suspensions rose from 3.1 to 17.3 Pa·s at a minimal shear rate. The water absorption capacity of the control sample was 190%: in the experimental biscuits, it rose from to 221 and 227% at 30 and 40% of tolokno, respectively. Extra tolokno also increased the content of dietary fiber in the biscuit, which reached 7.53% in the sample with 50% tolokno. The experimental biscuits were even in shape, surface, and porosity; they had a balanced taste and a pleasant smell with a slight grainy tint.
The optimal proportion of barley tolokno was 40%. This amount brought up the content of dietary fiber to 6.5 g per 100 g. The resulting biscuits could be classified as products rich in dietary fiber (Technical Regulations of the Customs Union 022/2011). The research made it possible to expand the range of functional biscuits fortified with native dietary fiber and whole grain raw materials. |
| first_indexed | 2024-04-09T19:09:32Z |
| format | Article |
| id | doaj.art-beea083695fe42d6a1ab857173737b83 |
| institution | Directory Open Access Journal |
| issn | 2074-9414 2313-1748 |
| language | English |
| last_indexed | 2025-02-17T08:57:10Z |
| publishDate | 2023-03-01 |
| publisher | Kemerovo State University |
| record_format | Article |
| series | Техника и технология пищевых производств |
| spelling | doaj.art-beea083695fe42d6a1ab857173737b832025-01-02T18:19:07ZengKemerovo State UniversityТехника и технология пищевых производств2074-94142313-17482023-03-01531698510.21603/2074-9414-2023-1-2416Effect of Whole Barley Tolokno on the Quality of BiscuitsSvetlana Yu. Misteneva0https://orcid.org/0000-0002-1439-7972Natalia А. Shcherbakova1https://orcid.org/0000-0002-0466-9612Nikolay B. Kondrat’ev2https://orcid.org/0000-0003-3322-9621All-Russian Scientific Research Institute of Confectionery Industry, Moscow, RussiaAll-Russian Scientific Research Institute of Confectionery Industry, Moscow, RussiaAll-Russian Scientific Research Institute of Confectionery Industry, Moscow, RussiaBenefit of dietary fiber has proven by clinical studies. Dietary fiber can be incorporated into food products with whole grain cereals. Whole barley tolokno is a valuable source of soluble dietary fiber β-glucans. As a result, it is often used in fortified bakery products. The research objective was to modify the dietary profile of biscuits by substituting refined wheat flour with barley tolokno. The study featured refined wheat flour, barley tolokno, composite flours, model suspensions, and formulations of biscuits. Standard methods helped to measure the sensory profile, physicochemical parameters, fatty acid composition, structural characteristics, and mechanical properties of the research objects. The content of dietary fiber in the flour and the tolokno was 3.7 and 19.8%, respectively. The fatty acid composition of the tolokno differed from that of the wheat flour. The content of oleic acid was 21.1 in the tolokno and 15.9% in the flour, while the content of linoleic acid was 46.8 in the tolokno and 54.0% in the flour. A greater proportion of tolokno in the composite flour led to an increase in the content of dietary fiber (3.7–11.8%), protein (11.5–12.8%), and fat (1.4–2.7%). The water and fat absorption capacity of composite flours increased by 125 and 65.7%, respectively, when the share of tolokno reached 50%. As the proportion of tolokno increased, the viscosity of the model suspensions rose from 3.1 to 17.3 Pa·s at a minimal shear rate. The water absorption capacity of the control sample was 190%: in the experimental biscuits, it rose from to 221 and 227% at 30 and 40% of tolokno, respectively. Extra tolokno also increased the content of dietary fiber in the biscuit, which reached 7.53% in the sample with 50% tolokno. The experimental biscuits were even in shape, surface, and porosity; they had a balanced taste and a pleasant smell with a slight grainy tint. The optimal proportion of barley tolokno was 40%. This amount brought up the content of dietary fiber to 6.5 g per 100 g. The resulting biscuits could be classified as products rich in dietary fiber (Technical Regulations of the Customs Union 022/2011). The research made it possible to expand the range of functional biscuits fortified with native dietary fiber and whole grain raw materials.https://fptt.ru/en/issues/21374/21393/flour-based confectionerybiscuitswhole grainswhole grain productsbarley toloknodietary fiber |
| spellingShingle | Svetlana Yu. Misteneva Natalia А. Shcherbakova Nikolay B. Kondrat’ev Effect of Whole Barley Tolokno on the Quality of Biscuits Техника и технология пищевых производств flour-based confectionery biscuits whole grains whole grain products barley tolokno dietary fiber |
| title | Effect of Whole Barley Tolokno on the Quality of Biscuits |
| title_full | Effect of Whole Barley Tolokno on the Quality of Biscuits |
| title_fullStr | Effect of Whole Barley Tolokno on the Quality of Biscuits |
| title_full_unstemmed | Effect of Whole Barley Tolokno on the Quality of Biscuits |
| title_short | Effect of Whole Barley Tolokno on the Quality of Biscuits |
| title_sort | effect of whole barley tolokno on the quality of biscuits |
| topic | flour-based confectionery biscuits whole grains whole grain products barley tolokno dietary fiber |
| url | https://fptt.ru/en/issues/21374/21393/ |
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