prikaz prve stranice dokumenta Influence of cookies composition on temperature profiles and qualitative parameters during baking
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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

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Budžaki, S., Koceva Komlenić, D., Lukinac, J., Čačić, F., Jukić, M. i 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. Preuzeto s 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, br. 2, 2014, str. 72-78. https://urn.nsk.hr/urn:nbn:hr:109:814885

Budžaki, Sandra, Daliborka Koceva Komlenić, Jasmina Lukinac, Frane Čačić, Marko Jukić i Željko Kožul. "Influence of cookies composition on temperature profiles and qualitative parameters during baking." Croatian journal of food science and technology 6, br. 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), str. 72-78. Preuzeto s: https://urn.nsk.hr/urn:nbn:hr:109:814885 (Datum pristupa: 01.04.2025.)

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]. 29.12.2014. [pristupljeno 01.04.2025.];6(2):72-78. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:814885

S. Budžaki, D. Koceva Komlenić, J. Lukinac, F. Čačić, M. Jukić i Ž. Kožul, "Influence of cookies composition on temperature profiles and qualitative parameters during baking", Croatian journal of food science and technology, vol. 6, br. 2, str. 72-78, Prosinac 2014. [Online]. Dostupno na: https://urn.nsk.hr/urn:nbn:hr:109:814885. [Citirano: 01.04.2025.]

Za citiranje koristite ovu mrežnu adresu: https://urn.nsk.hr/urn:nbn:hr:109:814885
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Podaci o radu
Naslov (engleski)Influence of cookies composition on temperature profiles and qualitative parameters during baking
AutorSandra Budžaki
AutorDaliborka Koceva-Komlenić
AutorJasmina Lukinac
AutorFrane Čačić
AutorMarko Jukić
AutorŽeljko Kožul
Autorova ustanovaSveučilište Josipa Jurja Strossmayera u Osijeku
Prehrambeno-tehnološki fakultet Osijek
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Prehrambena tehnologija
Znanstveno / umjetničko
područje, polje i grana		BIOTEHNIČKE ZNANOSTI
Biotehnologija
Sažetak (engleski)
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.
Ključne riječi (engleski)
Jezikengleski
Vrsta publikacijeZnanstveni rad - Izvorni znanstveni rad
Status objaveObjavljen
Vrsta recenzijeRecenziran
Verzija publikacijeObjavljena verzija rada (izdavačev PDF)
Naslov časopisaCroatian journal of food science and technology
Brojčani podacivol. 6, br. 2, str. 72-78
p-ISSN1847-3466
e-ISSN1848-9923
URN:NBNurn:nbn:hr:109:814885
Datum objave publikacije2014-12-29
URL dokumentahttps://hrcak.srce.hr/131736
Vrsta resursaTekst
Prava pristupaOtvoreni pristup
Uvjeti korištenjaIkona licence Imenovanje-Bez prerada 4.0 međunarodna (CC BY-ND 4.0)
Datum i vrijeme pohrane2025-03-26 13:19:44