master's thesis
Quality changes of wheat flour cookies after storage

Manja Petrović (2014)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Cereal Technology
Metadata
TitlePromjene kvalitativnih svojstava čajnog peciva od pšeničnog brašna nakon skladištenja
AuthorManja Petrović
Mentor(s)Daliborka Koceva Komlenić (thesis advisor)
Sandra Budžaki (thesis advisor)
Abstract
Cilj diplomskog rada bio je odrediti promjene kvalitativnih svojstava čajnih peciva od pšeničnog brašna dobivenih u laboratorijskim uvjetima, nakon skladištenja. U eksperimentalnom dijelu rada promatran je utjecaj temperature (180 °C, 205 °C, 230 °C) i različitog udjela natrijevog hidrogenkarbonata te šećera različite granulacije na kvalitativna svojstva čajnih peciva. Na svim uzorcima čajnog peciva provodila se analiza teksture proizvoda pomoću analizatora teksture, a boja je mjerena pomoću Minolta Chroma Metera-a. Nakon pečenja provedena su mjerenja dužine, visine čajnih peciva, te je određen aktivitet i udio vode. Sve analize su ponovljene nakon tri mjeseca skladištenja čajnog peciva pri sobnoj temperaturi u PVC vrećicama. Rezultati analize pokazali su da je udio i aktivitet vode najmanje promjenjen kod čajnog peciva s najvećim udjelom natrijevog hidrogenkarbonata, dok najveću čvrstoću ima čajno pecivo s najnižim udjelom natrijevog hidrogenkarbonata. Čajno pecivo pečeno pri najnižoj temperaturi (180 °C) ima najveću promjenu aktiviteta vode i udjela vode. Rezultati analize teksture pokazali su da najveću čvrstoću imaju čajna peciva s najvećom granulacijom šećera u zamjesu, dok uzorci s najmanjom granulacijom šećera pokazuju najveću lomljivost nakon skladištenja. Čajna peciva pečena na 230 °C imaju najveću dužinu nakon skladištenja.
Keywordscookies texture temperature sodium hydrogen carbonate storage
Parallel title (English)Quality changes of wheat flour cookies after storage
Committee MembersMarko Jukić
Daliborka Koceva Komlenić
Sandra Budžaki
Jasmina Lukinac Čačić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Cereal Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Engineering
Study programme typeuniversity
Study levelgraduate
Study programmeFood Engineering
Academic title abbreviationmag. ing. techn. aliment.
Genremaster's thesis
Language Croatian
Defense date2014-11-14
Parallel abstract (English)
The aim of this master's thesis was to determine changes in the qualitative properties of biscuits made from wheat flour obtained in the laboratory conditions after storage. In the experimental part of the work were observed effects of temperature (180 °C, 205 °C, 230 °C) and various content of sodium bicarbonate and sugar at various grain quality characteristics of biscuits . For all cookies samples texture analysis was carried out using a texture analyzer, and the color was measured using a Minolta Chroma Meter. After baking the tested samples were carried out measurements of cookies width and thickness as well as water activity and moisture content. All analysis was repeated after three months storage of cookies at the room temperature in plastic bags. Results of the analysis showed that the proportion of the water activity at least changed in cookies with the largest proportion of sodium bicarbonate, while the greatest strength have cookies with the lowest proportion of sodium bicarbonate. A cookie baked at the lowest operating temperature (180 °C) has the largest change in water activity and water content. The results of texture analysis showed that the greatest strength have cookies prepared with the highest grit of sugar, while the samples prepareded with the lowest grit of sugar show the highest brittleness after storage. Cookies baked at 230 °C have a maximum width after storage.
Parallel keywords (Croatian)čajno pecivo tekstura temperatura natrijev hidrogenkarbonat skladištenje
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:174855
CommitterSanda Hasenay