Pregled bibliografske jedinice broj: 30232
Influence of process parameters on consistency of biscuits dough
Influence of process parameters on consistency of biscuits dough // Proceedings of first croatian congress of cereals technologists with international parcipation / Ugarčić-Hardy, Žaneta (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 1998. str. 184-192 (poster, domaća recenzija, cjeloviti rad (in extenso), znanstveni)
CROSBI ID: 30232 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Influence of process parameters on consistency of biscuits dough
Autori
Tomas, Srećko ; Kelava, Mila
Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), znanstveni
Izvornik
Proceedings of first croatian congress of cereals technologists with international parcipation
/ Ugarčić-Hardy, Žaneta - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 1998, 184-192
Skup
BRAŠNO-KRUH 97
Mjesto i datum
Opatija, Hrvatska, 13.11.1997. - 15.11.1997
Vrsta sudjelovanja
Poster
Vrsta recenzije
Domaća recenzija
Ključne riječi
granulation; consistency; biscuits dough
Sažetak
This paper deals with the influence of air pressure brought into the turbo-equipment in preparing dough. The focus was also on the influence of granulation flour content with regard to the consistency of biscuit dough. The impact of dough consistency on the quality of finished products was also investigated. Dough consistency was examined by checking the dough compactness prepared in the turbo-equipment while applying various values of process parameters. The research was done in co-operation with the biscuits and bread factory "Sloboda", Osijek, in biscuits production.
It was established that the increase of air pressure up to 1.8 bar results in a gradual decrease of dough consistency, while a fast decrease was caused by the pressure higher than 1.8 bar. The influence of granulation flour content was obvious with flour containing a larger share of bigger particles, which had a faster decrease of dough consistency as the air pressure was increasing. Optimal dough consistency for production of "Karolina" sponge-finger ranged from 0.978 kgm-3 to 1.010 kgm-3 which corresponded to the air pressure 1.8 bar.
The sponge-finger produced from flour containing optimal consistency had satisfactory sensory qualities (apperance, colour, shape, structure) while the sponge-finger produced from flour without that optimal consistency had damaged sensory qualities.
Izvorni jezik
Engleski
POVEZANOST RADA
