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首页> 外文期刊>Quality Assurance and Safety of Crops & Foods >Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour
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Technological, phytochemical and sensory profile of honey biscuits made from buckwheat, rye, spelt and wheat flour

机译：技术、植物化学的和感官剖面蜂蜜饼干制成荞麦、黑麦、拼写和小麦面粉

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摘要

Honey biscuit is a worldwide traditional bakery product with a long shelf-life. The aim of the study was to analyse the properties of honey biscuits made from buckwheat, rye, spelt and wheat flour. The biscuits were subjected to physical (hardness and brittleness, oxidation stability), chemical (dry matter content, water activity, crude protein, ash content, fat content, crude fibre content, concentration of mineral elements) and sensory evaluations (general appearance, honey flavour and taste, overall flavour, aftertaste, texture, tenderness). The hardness of biscuits ranged from 768.95 (wheat) to 1,631.53 N (spelt), while their brittleness (dimensionless) oscillated between 476.96 (wheat) and 1,353.26 (spelt). The oxidation stability was found to be the highest in the sample prepared from buckwheat flour (1.80 h). The dry matter content ranged from 91.27 to 91.96% without exceeding 20%. The water activity varied between 0.32 and 0.40 (dimensionless) in accordance with the relevant legislative requirements. The crude protein oscillated between 2.27 and 4.26% while the fat content ranged from 7.89 to 11.71% in the rye and buckwheat products, respectively. The ash content varied between 0.85 (wheat biscuits) to 1.04% (buckwheat biscuits) however the crude fibre content was found to be similar in all analysed samples (similar to 0.5%). P, K, S, Ca and Mg were the most abundant chemical elements detected in the samples, while a possible contamination with heavy metals was negligible. According to the sensory evaluation all biscuits were given very good marks with the wheat and buckwheat biscuits receiving the highest scores.
机译：蜂蜜饼干是一个全球传统的面包店产品有很长的保质期。研究分析属性的蜂蜜荞麦粉做成的饼干、黑麦、拼写小麦面粉。物理(硬度和脆性,氧化稳定性)、化学(干物质含量、水活动,粗蛋白、灰分、脂肪内容、粗纤维含量的浓度矿物元素)和感官评价(一般外貌,蜂蜜风味和口味,总体味道,回味、质地、温柔)。768.95(小麦)1631 .53点N(拼写),而他们的脆性(无量纲)摇摆不定476.96(小麦)和1353 .26(拼写)。发现氧化稳定性最高样品准备从荞麦面粉(1.80h)。干物质含量从91.27不等91.96%不超过20%。变化在0.32和0.40之间(无量纲)根据相关的立法要求。虽然脂肪含量介于2.27和4.26%在黑麦和范围从7.89到11.71%荞麦产品,分别。0.85之间的不同(小麦饼干)为1.04%然而,粗纤维(荞麦饼干)内容被发现在所有分析类似样品(类似于0.5%)。最丰富的化学元素检测吗样本,而一个可能的污染重金属是微不足道的。感官评价所有的饼干很好的标志与小麦和荞麦饼干得到最高的分数。

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