master's thesis
The temperature profile during cookies baking as a function of sugar granulation

Danica Hrg (2015)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering
Metadata
TitleUtjecaj granulacije šećera na temperaturni profil tijekom pečenja čajnog peciva
AuthorDanica Hrg
Mentor(s)Sandra Budžaki (thesis advisor)
Daliborka Koceva Komlenić (thesis advisor)
Abstract
Cilj ovog diplomskog rada bio je odrediti utjecaj granulacije šećera na temperaturni profil čajnih peciva dobivenih u laboratorijskim uvjetima. Svaki zamjes razlikovao se prema dodanoj granulaciji šećera i temperaturi pečenja. Temperatura je mjerena pomoću termoparova tipa T. Uzorcima čajnog peciva, osim temperature, analizirana je tekstura pomoću analizatora teksture, te boja mjerena pomoću kolorimetra (Konica Minolta Chroma Metera, CR-400). Nakon pečenja ispitivanih uzoraka, provedena su mjerenja dužine, visine čajnih peciva te promjena udjela vlage tijekom pečenja. Rezultati praćenja temperaturnog profila pokazali su da se smanjenjem granulacije šećera koji se dodaje u zamjes za čajno pecivo prije postiže temperatura pri kojoj dolazi do isparavanja vode. Rezultati analize teksture pokazali su da granulacija šećera ne utječe značajno na parametre čvrstoće i lomljivosti. Najmanje vrijednosti ukupne promjene boje imali su uzorci čajnog peciva s dodatkom šećera granulacije 800 μm, a najveće s dodatkom šećera u prahu.
Keywordscookies temperature sugar granulation texture colour
Parallel title (English)The temperature profile during cookies baking as a function of sugar granulation
Committee MembersJasmina Lukinac Čačić
Sandra Budžaki
Daliborka Koceva Komlenić
Marko Jukić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Process Engineering
Sub-department of Thermodynamics and Reaction Engineering
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 date2015-07-17
Parallel abstract (English)
The aim of this master's thesis was to determine the effect of sugar granulation on temperature profile of cookies. Each dough for cookies differed with added sugar granulation and baking temperature. The temperature was measured with thermocouples type T. The texture of cookies was analysed using the texture analyser, and the colour was measured 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 profiles showed that the reduction of sugar granulation that is added to the dough for cookies before achieved the temperature of water evaporation. 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.
Parallel keywords (Croatian)čajno pecivo temperaturni profil granulacija šećera tekstura boja
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:607038
CommitterIvana Šuvak