engleski

Cookies supplemented with chestnut flour

The aim of this paper was examination quality of cookies with addition of flour obtained by extrusion and milling of chestnut. The chemical composition as well as specific attributes of flour mixture as quality factor of cookies was determinate. The influence of addition chestnut flour on quality of cookies was determinate by means of laboratory baking test methods. The quality of final product was exeminate by sensory and instrumental methods. It was concluded that all the flour samples have a bigger grater sedimantation value and the water absorption ability was also increased. By baking test was deducted that addition of chestnut flour was influence on sensory quality decreasing and significantly increasing hardness of cookies.

flour; chestnut; cookies; quality

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