engleski

Influence of oil temeprature and frying time on dough volume and porosity changes

In this paper, volume and porosity change of dough for "Kroštule" during frying process in cubic, spherical, quadratic and cylindrical shapes was monitored. Dough samples were fried for different times in laboratory bath fryer at oil temperatures of 160, 170, 180 and 190 º ; C. Change of volume and porosity of fried samples was evaluated by computer image analysis and share of dark and bright colour nuances was obtained as result. According to obtained results the optimal temperature for frying dough of this type with the most even and uniform changes of volume and porosity for most samples was found to be 170 º ; C. The biggest change of volume at 170 º ; C was noticed on cylindrical dough samples with 3 mm diameter (Δ =15, 98%), while the smallest change was noticed on cylindrical dough samples with 6 mm diameter (Δ =0, 55%). The optimal share of coarse texture at 170 º ; C was noticed on spherical dough samples (1, 02-11, 45%). After the first 45 seconds of frying the appearance of coarse texture became more intensive. Cubic dough samples had the smallest share of coarse texture, while quadratic and cylindrical dough samples had the biggest.

dough ; frying ; volume ; porosity ; computer image analysis

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