RS56413B1 - A procedure for the production of salty biscuits from spelt-wheat with a reduced fat content - Google Patents

A procedure for the production of salty biscuits from spelt-wheat with a reduced fat content

Info

Publication number
RS56413B1
RS56413B1 RS20140708A RSP20140708A RS56413B1 RS 56413 B1 RS56413 B1 RS 56413B1 RS 20140708 A RS20140708 A RS 20140708A RS P20140708 A RSP20140708 A RS P20140708A RS 56413 B1 RS56413 B1 RS 56413B1
Authority
RS
Serbia
Prior art keywords
spelt
wheat
biscuits
salty
dough
Prior art date
Application number
RS20140708A
Other languages
Serbian (sr)
Inventor
Olivera Šimurina
Bojana Filipčev
Marija Bodroža-Solarov
Original Assignee
Naučni Inst Za Prehrambene Tehnologije
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 Naučni Inst Za Prehrambene Tehnologije filed Critical Naučni Inst Za Prehrambene Tehnologije
Priority to RS20140708A priority Critical patent/RS56413B1/en
Publication of RS20140708A1 publication Critical patent/RS20140708A1/en
Publication of RS56413B1 publication Critical patent/RS56413B1/en

Links

Abstract

A method for producing a salty biscuits from spelt-wheat with reduced fat content for 31.4% of the value compared to the standard spelt salty biscuit, is based on modified procedure that includes fine chopped spelt bran, granulation below 200µm at a proportion of 120 g per 1 kg mixture of spelt integral flour (800 g) and corn starch (200 g), vegetable fats 280g, 18g salt, baking powder 10g and 0,329 liters of water, also on 1 kg of mentioned mixture. The parameters included in the production process of salty biscuits from spelt-wheat, include total time of homogenization of the dough of 13 minutes, laminating the dough to a thickness of 4.5 mm, shaping the dough and baking the shaped dough at a temperature of 170 ± 1 ° C for 14 minutes. This procedure does not diminish the overall quality of salted biscuits from spelt-wheat with reduced fat content, particularly the change does not affect the taste, aroma and texture, compared to standard spelt salty biscuits, estimated by the expert panel.
RS20140708A 2014-12-24 2014-12-24 A procedure for the production of salty biscuits from spelt-wheat with a reduced fat content RS56413B1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RS20140708A RS56413B1 (en) 2014-12-24 2014-12-24 A procedure for the production of salty biscuits from spelt-wheat with a reduced fat content

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RS20140708A RS56413B1 (en) 2014-12-24 2014-12-24 A procedure for the production of salty biscuits from spelt-wheat with a reduced fat content

Publications (2)

Publication Number Publication Date
RS20140708A1 RS20140708A1 (en) 2016-06-30
RS56413B1 true RS56413B1 (en) 2018-01-31

Family

ID=56289045

Family Applications (1)

Application Number Title Priority Date Filing Date
RS20140708A RS56413B1 (en) 2014-12-24 2014-12-24 A procedure for the production of salty biscuits from spelt-wheat with a reduced fat content

Country Status (1)

Country Link
RS (1) RS56413B1 (en)

Also Published As

Publication number Publication date
RS20140708A1 (en) 2016-06-30

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