Naslov
Kinetics modelling of cookie browning during baking

Autori
Lukinac, Jasmina ; Koceva Komlenić, Daliborka ; Budžaki, Sandra ; Jukić, Marko ; Lučan, Mirela ; Ivić, Ivana

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

Izvornik
Book of abstracts 8th International Congress Flour-Bread '15, 10th Croatian Congress of Cereal Technologists / Koceva Komlenić, Daliborka ; Jukić, Marko - Osijek : Prehrambeno tehnološki fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, 2015, 53-53

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

Sažetak
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.

Izvorni jezik
Engleski

Znanstvena područja
Prehrambena tehnologija, Informacijske i komunikacijske znanosti

POVEZANOST RADA