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Pregled bibliografske jedinice broj: 784152

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

Ahmetxhekaj, Shahin; Budžaki, Sandra; Lukinac, Jasmina; Jukić, Marko; Kosović, Indira; Miljić, Goran; Hrg, Danica; Koceva Komlenić, Daliborka
The temperature profile during cookies baking as a function of sugar granulation // 8th International Congress Flour-Bread '15, 10th Croatian Congress of Cereal Technologists Book of abstracts / Koceva Komlenić, Daliborka ; Jukić, Marko (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2015. str. 52-52 (poster, međunarodna recenzija, sažetak, znanstveni)

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

Autori
Ahmetxhekaj, Shahin ; Budžaki, Sandra ; Lukinac, Jasmina ; Jukić, Marko ; Kosović, Indira ; Miljić, Goran ; Hrg, Danica ; Koceva Komlenić, Daliborka

Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni

Izvornik
8th International Congress Flour-Bread '15, 10th Croatian Congress of Cereal Technologists Book of abstracts / Koceva Komlenić, Daliborka ; Jukić, Marko - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2015, 52-52

Skup
8th International Congress Flour-Bread '15, 10th Croatian Congress of Cereal Technologists

Mjesto i datum
Opatija, Hrvatska, 29.10.2015. - 30.10.2015

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
sugar granulation; temperature profile; texture; colour; cookies

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija



POVEZANOST RADA

Ustanove:
Prehrambeno-tehnološki fakultet, Osijek

Profili:

Avatar Url Marko Jukić (autor)

Avatar Url Indira Kosović (autor)

Avatar Url Sandra Budžaki (autor)

Avatar Url Daliborka Koceva Komlenić (autor)

Avatar Url Jasmina Lukinac (autor)

Citiraj ovu publikaciju:

Ahmetxhekaj, Shahin; Budžaki, Sandra; Lukinac, Jasmina; Jukić, Marko; Kosović, Indira; Miljić, Goran; Hrg, Danica; Koceva Komlenić, Daliborka
The temperature profile during cookies baking as a function of sugar granulation // 8th International Congress Flour-Bread '15, 10th Croatian Congress of Cereal Technologists Book of abstracts / Koceva Komlenić, Daliborka ; Jukić, Marko (ur.).
Osijek: Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2015. str. 52-52 (poster, međunarodna recenzija, sažetak, znanstveni)
Ahmetxhekaj, S., Budžaki, S., Lukinac, J., Jukić, M., Kosović, I., Miljić, G., Hrg, D. & Koceva Komlenić, D. (2015) The temperature profile during cookies baking as a function of sugar granulation. U: Koceva Komlenić, D. & Jukić, M. (ur.)8th International Congress Flour-Bread '15, 10th Croatian Congress of Cereal Technologists Book of abstracts.
@article{article, author = {Ahmetxhekaj, Shahin and Bud\v{z}aki, Sandra and Lukinac, Jasmina and Juki\'{c}, Marko and Kosovi\'{c}, Indira and Milji\'{c}, Goran and Hrg, Danica and Koceva Komleni\'{c}, Daliborka}, year = {2015}, pages = {52-52}, keywords = {sugar granulation, temperature profile, texture, colour, cookies}, title = {The temperature profile during cookies baking as a function of sugar granulation}, keyword = {sugar granulation, temperature profile, texture, colour, cookies}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Opatija, Hrvatska} }
@article{article, author = {Ahmetxhekaj, Shahin and Bud\v{z}aki, Sandra and Lukinac, Jasmina and Juki\'{c}, Marko and Kosovi\'{c}, Indira and Milji\'{c}, Goran and Hrg, Danica and Koceva Komleni\'{c}, Daliborka}, year = {2015}, pages = {52-52}, keywords = {sugar granulation, temperature profile, texture, colour, cookies}, title = {The temperature profile during cookies baking as a function of sugar granulation}, keyword = {sugar granulation, temperature profile, texture, colour, cookies}, publisher = {Prehrambeno tehnolo\v{s}ki fakultet Sveu\v{c}ili\v{s}ta Josipa Jurja Strossmayera u Osijeku}, publisherplace = {Opatija, Hrvatska} }

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