engleski

Kinetics modelling of cookie browning during baking

The modern food industry relies on the application of the Maillard reaction to produce many foods, e.g. coffee and bakery products that possess the colour and flavour demanded by the consumer. The aim of this study was kinetics modelling of cookie browning during 10 minutes of baking at 205 °C in order to predict the cookie lightness variation during baking. Samples were made in laboratory conditions from different types of flour. Each type of flour was used to make three types of mixing distinguished in water content (standard, S ; dry, D and wet, W). The colour of samples was measured using digital image analysis, and quantified using CIELab colour model. Several mathematical model was proposed to predict the development of browning during baking (zero-, first- and second-order kinetics model). Lightness (L*) variation were supposed to be representative of colour formation reaction. Comparing all the results of total colour change, the samples with the lowest amount of water (the dry mixing) had the lowest value of total colour change. The changes in the lightness values followed a second- order reaction of cookies made from integral flour, flour T-1100 and T-850 respectively. Evolution of lightness of cookies made from T-400 and standard flour followed zero-order reaction. According to obtained results, all tested kinetics model can be used for modelling of cookie browning. Kinetics model is also suitable to suggest how baking profiles should be changed in order to obtain products with a different final lightness.

cookies ; colour ; lightness ; digital image analysis ; kinetics model

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