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Croatian journal of food science and technology, Vol. 6 No. 2, 2014.

Izvorni znanstveni članak

Influence of cookies composition on temperature profiles and qualitative parameters during baking

Sandra Budžaki orcid id orcid.org/0000-0002-3042-8978 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Daliborka Koceva Komlenić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Jasmina Lukinac Čačić orcid id orcid.org/0000-0002-0998-0258 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
F. Čačić ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
M. Jukić orcid id orcid.org/0000-0001-8790-5256 ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia
Ž. Kožul ; Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek, Franje Kuhaca 20, HR-31000 Osijek, Croatia

Puni tekst: engleski pdf 593 Kb

str. 72-78

preuzimanja: 5.167

citiraj

Sažetak

During baking of bakery products temperature of baking, temperature profiles, moisture content, volume and colour changes are strongly coupled. The objective of this paper was to study the influence of the cookies composition on temperature profiles and quality parameters (width and thickness, colour formation and textural properties: hardness, fracturability and work of breaking force) during baking process. Composition of cookies differs due to flour type and initial moisture content. Cookies were baked at 205 °C and temperature was measured in the centre of samples which were 7 mm thick with a 60 mm diameter. The results of temperature profiles of the cookies during baking have shown the same trend for all of the 18 samples. Samples with the higher initial water content have lower values of total colour difference and also significantly affect textural properties.

Ključne riječi

cookies; temperature profiles; qualitative parameters; water content; flour quality

Hrčak ID:

131736

URI

https://hrcak.srce.hr/131736

Datum izdavanja:

29.12.2014.

Posjeta: 6.324 *