engleski

The temperature profile during cookies baking as a function of sugar granulation

The aim of this paper was to determine the effect of sugar granulation on temperature profile of cookies. Each formulation for cookies differ with respect to used sugar granulation (1000 μm, 800 μm and 50 μm) and baking temperature (180 °C, 205 °C i 230 °C). The temperature was measured with thermocouples type T. The texture of cookies was analysed using the texture analyser, and the colour was determined using a Chroma Meter (Konica Minolta Chroma Meter, CR-400). After baking were measured changes in weight during baking, length, height and water content of cookies. Results of monitoring the temperature inside the cookies during baking showed that the cookies with smaller sugar granulation in formulation achieved the temperature of water evaporation faster. Results of analysis of texture showed that granulation of sugar do not affect significantly the parameters of strength and endurance. According to results of the total colour change, minimum value had cookies with addition of sugar granulation 800 μm and the largest had cookies with the addition of powdered sugar.

sugar granulation; temperature profile; texture; colour; cookies

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