engleski

INFLUENCE OF COOKIES COMPOSITION ON TEMPERATURE CHANGE DURING BAKING

During baking of bakery products temperature of baking, temperature profiles inside the material, moisture content, volume and colour changes are strongly coupled. The objective of this study was to determine the influence of cookies composition on development of temperature profiles inside the cookies during baking. Composition of cookies differs due to type of flour and initial moisture content. The cookies were prepared according to standard AACC (American Association of Cereal Chemists) formulation. It were used 6 different types of flour (flour for production of cookies, whole wheat flour, T-400, T-550, T-850 and T-1100) with three different moisture content (standard with 16 g water/225 g of flour, dry with 12 g water/225 g of flour and wet with 20 g water/225 g of flour). Investigation was conducted on 18 samples with 5 replications during 10 minutes baking and cooling. Cookies were bakedbaking on 205 °C and temperature was measured in the middle of samples which were thick 60 mm and high 7 mm. Results showed the same trend of increasing and decreasing temperature inside of cookies at all 18 samples. During the first 300 seconds of baking the temperature inside of cookies increase up to boiling point of water which stays constant during period of evaporation. After that the temperature inside of cookies again gets started to increase up to maximal observed temperature range from 108 to 117 °C due to type of flour and moisture content. The lowest temperature was recorded at the cookies with higher moisture content while the highest temperature was recorded at the cookies with lower moisture content.

temperature profile; baking; cookies

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