| Autor: |
Miličević, Dijana, Avdić, Gordan, Ibrahimović, Senka, Andrejaš, Martina, Mujčinović, Almedina, Selimović, Amel, Jukić, Marko, Ačkar, Đurđica |
| Přispěvatelé: |
Selimbašić, Vahida |
| Jazyk: |
angličtina |
| Rok vydání: |
2017 |
| Předmět: |
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| Popis: |
Honey biscuit is specific type of biscuit because they made from honey, wheat and rye flour. In addition, it is also used a number of different spices than other types of biscuits. To prevent drying out filled with fruit filling and coated with sugar or chocolate. Recently, buckwheat flour has been increasingly used in biscuits production. The aim of the paper was to make honey biscuit from a mixture of wheat and rye flour, with honey and spices for honey biscuit. Part of the mixture of wheat and rye flour was replaced by apple trope or beet pulp in an amount of 10% and 20%. Biscuits of buckwheat flour were made with addition of apple pomace and sugar beet pulp. In all samples of flour and mix with supplements is a certain amount of water, the degree of acidity and water absorption. Finished biscuits are organoleptically evaluated. The results have shown that the addition of sugar beet pulp and apple pomace to honey flakes and baker's biscuits is acceptable to consumers. |
| Databáze: |
OpenAIRE |
| Externí odkaz: |
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