Utjecaj dodatka brašna uljne pogače badema na kvalitetu čajnog peciva bez glutena ; Effect of Almond Oil Press-Cake Flour on the Quality of Gluten-Free Biscuits

U radu je istraživan utjecaj zamijene dijela kukuruznog brašna (20, 40 i 60 %. ) brašnom uljne pogače badema na kvalitetu čajnog peciva bez glutena. Osim toga, ispitan je i utjecaj korištenja bademovog ulja i uljnog taloga zaostalim nakon hladnog prešanja badema. Provedena su probna pečenja te su provedene analize udjela i aktiviteta vode, boje u CIELab sustavu, teksture i dimenzija te senzorska ocjena uzoraka čajnog peciva bez glutena. Na osnovi dobivenih rezultata utvrđeno je da se povećanjem udjela brašna uljne pogače badema smanjuju udio i aktivitet vode. Nadalje, smanjuju se čvrstoća i debljina uzoraka uz istovremeno povećanje širine dok boja uzoraka biva tamnija. Na temelju senzorske analize zaključeno da se brašno uljne pogače badema može dodavati u recepturu u količinama od 60% u kombinaciji s korištenjem bademovog ulja dok se korištenje uljnog taloga može preporučiti eventualno u manjem udjelu nego li je korišten u ovom istraživanju zbog preizražene nepoželjne arome. ; The study investigated the effects of replacing part of the corn flour (20, 40, and 60%) with almond oil press-cake flour on the quality of gluten-free biscuits. The influence of the use of almond oil and the oily sediment residue after cold pressing of almonds was also investigated. Baking tests were carried out and analyses of moisture content and activity, colour in the CIELab system, texture, dimensions and sensory evaluation of the gluten-free biscuit samples were performed. Based on the results obtained, it was found that increasing the amount of almond oil press-cake flour reduced both moisture content and water activity, while colour became darker. In addition, the hardness and thickness of the samples decreased, while the width increased, resulting in a darker coloration. Sensory analysis showed that almond oil press-cake flour can be added to the recipe in amounts up to 60%, especially when combined with the use of almond oil. However, the use of the oily sediment residueshould be used in smaller amounts than in this study due ...