Matches in SemOpenAlex for { <https://semopenalex.org/work/W4362557573> ?p ?o ?g. }
Showing items 1 to 77 of
77
with 100 items per page.
- W4362557573 endingPage "222" @default.
- W4362557573 startingPage "215" @default.
- W4362557573 abstract "Flour confectionery products are highly popular in Russia, especially honey cookies (pryanik). In order to increase their nutritional value, wheat flour can be replaced by triticale flour rich in essential amino acids and minerals. This study aimed to determine the effects of triticale flour on the quality of honey cookies.
 The control cookie sample was made from premium wheat flour, while the test samples were made from mixtures of wheat and triticale flours in various ratios (10–90%), as well as from 100% triticale flour of grade T-80. Standard methods were applied to determine the cookies’ sensory and physicochemical characteristics, as well as their nutritional value and contents of minerals, vitamins, and amino acids.
 All the samples with triticale flour showed good sensory characteristics. Adding up to 30% of triticale flour did not change the taste and aroma of honey cookies, whereas larger amounts of triticale flour made them sweeter and more aromatic. The test samples from 100% of triticale flour had higher contents of essential amino acids (arginine, valine, histidine, isoleucine, leucine, lysine, methionine, and threonine) than the control sample from premium wheat flour. The contents of micro- and macroelements also increased with larger amounts of triticale flour in the formulation. While adding triticale flour increased the protein content in the test honey cookies, it had no significant effect on their fat and carbohydrate contents, or the calorie content. The tests showed that 60:40% was the optimal ratio of wheat and triticale flours. 
 Replacing wheat flour with 40% of triticale flour provided the finished product with good sensory properties and high contents of proteins, vitamins, essential amino acids, as well as micro- and macroelements. Thus, triticale flour proved to be a good replacement for wheat flour in the production of honey cookies." @default.
- W4362557573 created "2023-04-06" @default.
- W4362557573 creator A5012679541 @default.
- W4362557573 date "2023-06-14" @default.
- W4362557573 modified "2023-09-26" @default.
- W4362557573 title "Effects of triticale flour on the quality of honey cookies" @default.
- W4362557573 cites W1999598612 @default.
- W4362557573 cites W2014921615 @default.
- W4362557573 cites W2561237018 @default.
- W4362557573 cites W2765611578 @default.
- W4362557573 cites W2912574669 @default.
- W4362557573 cites W2922292683 @default.
- W4362557573 cites W2946568691 @default.
- W4362557573 cites W2947414532 @default.
- W4362557573 cites W2955758571 @default.
- W4362557573 cites W2960747094 @default.
- W4362557573 cites W2964962643 @default.
- W4362557573 cites W2977234387 @default.
- W4362557573 cites W2978986339 @default.
- W4362557573 cites W2998482505 @default.
- W4362557573 cites W2999050602 @default.
- W4362557573 cites W2999332853 @default.
- W4362557573 cites W3012126020 @default.
- W4362557573 cites W3015199265 @default.
- W4362557573 cites W3028875246 @default.
- W4362557573 cites W3082005784 @default.
- W4362557573 cites W3161776822 @default.
- W4362557573 cites W3205395652 @default.
- W4362557573 cites W3214668002 @default.
- W4362557573 cites W4205488810 @default.
- W4362557573 cites W4210778562 @default.
- W4362557573 doi "https://doi.org/10.21603/2308-4057-2023-2-568" @default.
- W4362557573 hasPublicationYear "2023" @default.
- W4362557573 type Work @default.
- W4362557573 citedByCount "0" @default.
- W4362557573 crossrefType "journal-article" @default.
- W4362557573 hasAuthorship W4362557573A5012679541 @default.
- W4362557573 hasBestOaLocation W43625575731 @default.
- W4362557573 hasConcept C185592680 @default.
- W4362557573 hasConcept C2777573094 @default.
- W4362557573 hasConcept C2781396250 @default.
- W4362557573 hasConcept C3019985465 @default.
- W4362557573 hasConcept C31903555 @default.
- W4362557573 hasConcept C515207424 @default.
- W4362557573 hasConcept C55493867 @default.
- W4362557573 hasConcept C6557445 @default.
- W4362557573 hasConcept C86803240 @default.
- W4362557573 hasConcept C8868529 @default.
- W4362557573 hasConceptScore W4362557573C185592680 @default.
- W4362557573 hasConceptScore W4362557573C2777573094 @default.
- W4362557573 hasConceptScore W4362557573C2781396250 @default.
- W4362557573 hasConceptScore W4362557573C3019985465 @default.
- W4362557573 hasConceptScore W4362557573C31903555 @default.
- W4362557573 hasConceptScore W4362557573C515207424 @default.
- W4362557573 hasConceptScore W4362557573C55493867 @default.
- W4362557573 hasConceptScore W4362557573C6557445 @default.
- W4362557573 hasConceptScore W4362557573C86803240 @default.
- W4362557573 hasConceptScore W4362557573C8868529 @default.
- W4362557573 hasLocation W43625575731 @default.
- W4362557573 hasLocation W43625575732 @default.
- W4362557573 hasOpenAccess W4362557573 @default.
- W4362557573 hasPrimaryLocation W43625575731 @default.
- W4362557573 hasRelatedWork W1520517717 @default.
- W4362557573 hasRelatedWork W1986299551 @default.
- W4362557573 hasRelatedWork W2003261549 @default.
- W4362557573 hasRelatedWork W2026639300 @default.
- W4362557573 hasRelatedWork W2416663542 @default.
- W4362557573 hasRelatedWork W3014154836 @default.
- W4362557573 hasRelatedWork W3206558999 @default.
- W4362557573 hasRelatedWork W347329271 @default.
- W4362557573 hasRelatedWork W4229605409 @default.
- W4362557573 hasRelatedWork W4362557573 @default.
- W4362557573 isParatext "false" @default.
- W4362557573 isRetracted "false" @default.
- W4362557573 workType "article" @default.