RS20100133A - Honey cookies supplemented with wholegrain buckwheat flour - Google Patents

Honey cookies supplemented with wholegrain buckwheat flour

Info

Publication number
RS20100133A
RS20100133A RS20100133A RSP20100133A RS20100133A RS 20100133 A RS20100133 A RS 20100133A RS 20100133 A RS20100133 A RS 20100133A RS P20100133 A RSP20100133 A RS P20100133A RS 20100133 A RS20100133 A RS 20100133A
Authority
RS
Serbia
Prior art keywords
honey
cookies
minimum
contain
wholegrain
Prior art date
Application number
RS20100133A
Other languages
Serbian (sr)
Inventor
Marijana dr. SAKAČ
Ivana Mr. Sedej
Anamarija dr. MANDIĆ
Mladenka mr. PESTORIĆ
Aleksandra dr. MIŠAN
Bojana mr. FILIPČEV
Olivera Šimurina
Original Assignee
Institut Za Prehrambene Tehnologije U Novom Sadu
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Institut Za Prehrambene Tehnologije U Novom Sadu filed Critical Institut Za Prehrambene Tehnologije U Novom Sadu
Priority to RS20100133A priority Critical patent/RS20100133A3/en
Publication of RS20100133A publication Critical patent/RS20100133A/en
Publication of RS20100133A3 publication Critical patent/RS20100133A3/en

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  • Cereal-Derived Products (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

Invention herewith described refers to the honey cookies supplemented with wholegrain buckwheat flour which are nutritionally more valuable than that produced with white wheat flour because, in average, they contain more protein (by 12.5%) and total dietary fibre (by 96.6%), more microelements (Fe, Mn, Zn) and they have higher antioxidant activity. The honey cookies prepared from the blend of wholegrain buckwheat and white wheat flour in proportion 1:1 contain minimum 6.00 mg/100 g routine, minimum 0.20 mg/100 g of quercetin and minimum 200 mg/100 g of phenol.The honey cookies contain favourable proportion of wholegrain buckwheat flour, wheat flour, honey and trans fat-free vegetable fat as a binding agent.Based on the quality of the ingredients, the specific technological preparation process of ingredients is developed, an adequate composition of the dough is formulated as well as the manufacturing process technology to obtain a unique product with optimal nutritional and sensory properties.
RS20100133A 2010-03-23 2010-03-23 Honey cookies supplemented with wholegrain buckwheat flour RS20100133A3 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RS20100133A RS20100133A3 (en) 2010-03-23 2010-03-23 Honey cookies supplemented with wholegrain buckwheat flour

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RS20100133A RS20100133A3 (en) 2010-03-23 2010-03-23 Honey cookies supplemented with wholegrain buckwheat flour

Publications (2)

Publication Number Publication Date
RS20100133A true RS20100133A (en) 2011-12-31
RS20100133A3 RS20100133A3 (en) 2012-10-31

Family

ID=45758495

Family Applications (1)

Application Number Title Priority Date Filing Date
RS20100133A RS20100133A3 (en) 2010-03-23 2010-03-23 Honey cookies supplemented with wholegrain buckwheat flour

Country Status (1)

Country Link
RS (1) RS20100133A3 (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102986799A (en) * 2012-12-04 2013-03-27 毕节永盛食品有限责任公司 Honey buckwheat cake and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102986799A (en) * 2012-12-04 2013-03-27 毕节永盛食品有限责任公司 Honey buckwheat cake and preparation method thereof

Also Published As

Publication number Publication date
RS20100133A3 (en) 2012-10-31

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