THE EFFECT OF HAZELNUT FLOUR ON THE STRUCTURAL AND MECHANICAL PROPERTIES OF DOUGH FOR SHORTBREAD COOKIES
DOI:
https://doi.org/10.15421/jchemtech.v33i2.323094Keywords:
hazelnut flour; wheat flour; turmeric; shortbread cookies; structural and mechanical properties of dough; shear stress limit; adhesive strength; technological parameters of dough preparation.Abstract
The aim of this study was to determine the effect of defatted hazelnut flour on the structural and mechanical properties of dough for shortbread cookies. The test samples were made using hazelnut flour to replace 15, 30 and 45 % of wheat flour with an equivalent amount, adding turmeric powder, as well as partially (30 %) replacing butter with hazelnut flour. These types of flour have different chemical and granular compositions. The quality of wheat and hazelnut flour used to produce shortbread cookies was assessed, and it was found that the moisture content of wheat flour was higher than that of hazelnut flour. The acidity was higher in hazelnut flour. The water-binding capacity of wheat flour was higher than that of hazelnut flour, and the fat-binding capacity was higher in hazelnut flour. The ash content in hazelnut flour was 10 times higher than in wheat flour. The paper establishes the technological parameters of dough mixing and baking. When determining the changes in the dough samples by structural and mechanical properties, it was found that the strength of the experimental samples significantly increased. Thus, in samples with 15; 30 and 45 % hazelnut flour and a 30 % butter replacement, the strength increased by 3.5; 4 and 7 times, respectively, compared to the control sample. When determining the adhesive strength, it was found that in samples with 15 % and 30 % hazelnut flour and 30 % butter replacement, the specific tear strength increased. And in the sample with the addition of 45 % hazelnut flour and a 30 % butter replacement, the adhesive strength of the dough decreased. The optimal ratio of recipe ingredients, namely hazelnut and wheat flour, to provide the necessary technological properties of the dough was recommended.
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