Add to ORKGDuring 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 modern food industry relies on the application of the Maillard reaction to produce many foods, e...
Numerous physical and chemical changes occur in the products during the baking process. These change...
A favored texture and the hardness for cookies were investigated by mean of sensory testing and frac...
During baking of bakery products temperature of baking, temperature profiles, moisture content, volu...
This research aimed at determining the influence of different factors (i.e. ingredients and process ...
Cilj diplomskog rada je bio odrediti temperaturu i kvalitativna svojstva čajnoga peciva od pšeničnog...
School meal programs have an important role in improving children’s nutrition. Baking school meal bi...
Studying the effects of temperature on cookies are necessary especially if the impact on quality att...
Baking is the last but most important step in cake making procedure because it involves moisture con...
With the aim of improving nutritional profile and antioxidant capacity of gluten-free cookies, blueb...
Plan BSucrose tenderizes cookies during baking and delays gelatinization by absorbing the liquid. Su...
This study aimed to determine: 1). How the formula cookies were rich in fiber made from tempe ...
The aim of the study was to evaluate relations of technological parameters of wheat flour between qu...
In this research, the effects of a low mixing temperature on dough rheology and the quality of bread...
Food waste is a current global problem. The aim of this work was to investigate the possibility of r...
The modern food industry relies on the application of the Maillard reaction to produce many foods, e...
Numerous physical and chemical changes occur in the products during the baking process. These change...
A favored texture and the hardness for cookies were investigated by mean of sensory testing and frac...
During baking of bakery products temperature of baking, temperature profiles, moisture content, volu...
This research aimed at determining the influence of different factors (i.e. ingredients and process ...
Cilj diplomskog rada je bio odrediti temperaturu i kvalitativna svojstva čajnoga peciva od pšeničnog...
School meal programs have an important role in improving children’s nutrition. Baking school meal bi...
Studying the effects of temperature on cookies are necessary especially if the impact on quality att...
Baking is the last but most important step in cake making procedure because it involves moisture con...
With the aim of improving nutritional profile and antioxidant capacity of gluten-free cookies, blueb...
Plan BSucrose tenderizes cookies during baking and delays gelatinization by absorbing the liquid. Su...
This study aimed to determine: 1). How the formula cookies were rich in fiber made from tempe ...
The aim of the study was to evaluate relations of technological parameters of wheat flour between qu...
In this research, the effects of a low mixing temperature on dough rheology and the quality of bread...
Food waste is a current global problem. The aim of this work was to investigate the possibility of r...
The modern food industry relies on the application of the Maillard reaction to produce many foods, e...
Numerous physical and chemical changes occur in the products during the baking process. These change...
A favored texture and the hardness for cookies were investigated by mean of sensory testing and frac...