prikaz prve stranice dokumenta Influence of cookies composition on temperature profiles and qualitative parameters during baking
  Download
PDF 592.58 KB
Scientific paper - Original scientific paper
Influence of cookies composition on temperature profiles and qualitative parameters during baking
Croatian journal of food science and technology, 6 (2014), 2; 72-78. urn:nbn:hr:109:814885
Budžaki, Sandra; Koceva-Komlenić, Daliborka; Lukinac, Jasmina; Čačić, Frane; Jukić, Marko; Kožul, Željko

Cite this document

Budžaki, S., Koceva Komlenić, D., Lukinac, J., Čačić, F., Jukić, M. & Kožul, Ž. (2014). Influence of cookies composition on temperature profiles and qualitative parameters during baking. Croatian journal of food science and technology, 6. (2), 72-78. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:814885

Budžaki, Sandra, et al. "Influence of cookies composition on temperature profiles and qualitative parameters during baking." Croatian journal of food science and technology, vol. 6, no. 2, 2014, pp. 72-78. https://urn.nsk.hr/urn:nbn:hr:109:814885

Budžaki, Sandra, Daliborka Koceva Komlenić, Jasmina Lukinac, Frane Čačić, Marko Jukić and Željko Kožul. "Influence of cookies composition on temperature profiles and qualitative parameters during baking." Croatian journal of food science and technology 6, no. 2 (2014): 72-78. https://urn.nsk.hr/urn:nbn:hr:109:814885

Budžaki, S., et al. (2014) 'Influence of cookies composition on temperature profiles and qualitative parameters during baking', Croatian journal of food science and technology, 6(2), pp. 72-78. Available at: https://urn.nsk.hr/urn:nbn:hr:109:814885 (Accessed 27 March 2025)

Budžaki S, Koceva Komlenić D, Lukinac J, Čačić F, Jukić M, Kožul Ž. Influence of cookies composition on temperature profiles and qualitative parameters during baking. Croatian journal of food science and technology [Internet]. 2014 December 29 [cited 2025 March 27];6(2):72-78. Available at: https://urn.nsk.hr/urn:nbn:hr:109:814885

S. Budžaki, D. Koceva Komlenić, J. Lukinac, F. Čačić, M. Jukić and Ž. Kožul, "Influence of cookies composition on temperature profiles and qualitative parameters during baking", Croatian journal of food science and technology, vol. 6, no. 2, pp. 72-78, December 2014. [Online]. Available at: https://urn.nsk.hr/urn:nbn:hr:109:814885. [Accessed: 27 March 2025]

Please login to the repository to save this object to your list.
Metadata
Title (english)Influence of cookies composition on temperature profiles and qualitative parameters during baking
AuthorSandra Budžaki
AuthorDaliborka Koceva-Komlenić
AuthorJasmina Lukinac
AuthorFrane Čačić
AuthorMarko Jukić
AuthorŽeljko Kožul
Author's institutionJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract (english)
During baking of bakery products temperature of baking, temperature profiles, moisture content, volume and colour changes are strongly coupled. The objective of this paper was to study the influence of the cookies composition on temperature profiles and quality parameters (width and thickness, colour formation and textural properties: hardness, fracturability and work of breaking force) during baking process. Composition of cookies differs due to flour type and initial moisture content. Cookies were baked at 205 °C and temperature was measured in the centre of samples which were 7 mm thick with a 60 mm diameter. The results of temperature profiles of the cookies during baking have shown the same trend for all of the 18 samples. Samples with the higher initial water content have lower values of total colour difference and also significantly affect textural properties.
Keywords (english)
Languageenglish
Publication typeScientific paper - Original scientific paper
Publication statusPublished
Peer reviewPeer review
Publication versionPublished version
Journal titleCroatian journal of food science and technology
Numberingvol. 6, no. 2, pp. 72-78
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:814885
Publication2014-12-29
Document URLhttps://hrcak.srce.hr/131736
Type of resourceText
Access conditionsOpen access
Terms of useLicence Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2025-03-26 13:19:44