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 of cookies differ with respect to used sugar granulation (>1000 μm, 700-800 μm and <50μm) 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). The changes in water content of cookies were also measured. 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 texture analysis showed that granulation of sugar do not significantly affect the parameters of hardness and fracturability. According to results of the colour determination, cookies with the addition of sugar granulation >1000 μm had lowest and cookies with the addition of powdered sugar (<50 μm) had the largest total colour change.

cookies ; sugar granulation ; temperature profile ; texture ; colour

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