HONEY COOKIES SUPPLEMENTED WITH WHOLEGRAIN BUCKWHEAT FLOUR

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. Medenjaci od integralnog heljdinog brašna po svojoj nutritivnoj vrednosti bolji su od medenjaka proizvedenih od belog pšeničnog brašna, jer sadrže više proteina (za 12,5%), ukupnih dijetnih vlakana (za 96,6%), gvozda, mangana i zinka, a, takođe, imaju veću antioksidativnu aktivnost. Medenjci proizvedeni od mešavine integralnog heljdinog brašna i belog pšeničnog brašna u odnosu 1:1 sadrže min 6,00 mg/100 g rutina, min 0,20 mg/100 g kvercetina i min 200 mg/100 g fenola.Medenjaci od integralnog heljdinog brašna predstavljaju proizvod sa povoljnim odnosom integralnog heljdinog brašna, belog pšeničnog brašna, meda i biljne masnoće, bez trans-masnih kiselina kao vezivnog sredstva.Na osnovu kvaliteta sirovina razrađen je specifičan tehnološki proces pripreme sirovina, formulisan adekvatan sirovinski sastav testa i tehnološi postupak proizvodnje u cilju dobijanja jedinstvenog proizvoda sa optimalnim nutritivnim i senzornim svojstvima.