Assessment of qualitative properties and temperature changes of cookies made from wheat flour during baking

Cilj diplomskog rada je bio odrediti temperaturu i kvalitativna svojstva čajnoga peciva od pšeničnog brašna tijekom pečenja. Proizvodi su proizvedeni u laboratorijskim uvjetima od različitih vrsta pšeničnog brašna. Od svake vrste brašna izraĎivane su tri vrste zamjesa za čajno pecivo, koji su se meĎusobno razlikovali po udjelu vode. Analizirana je tekstura proizvoda pomoću analizatora teksture, boja je mjerena pomoću Minolta Chroma Metera-a, a temperatura je mjerena pomoću sondi. TakoĎer je mjerena promjena masa tijekom pečenja, udjel vode u čajnom pecivu, te duţina i visina čajnih peciva nakon pečenja. Rezultati analize teksture su pokazali da bez obzira na vrstu brašna proizvodi izraĎeni od vlaţnog zamjesa imaju najmanju čvrstoću. S obzirom na boju, usporeĎujući ukupnu promjenu boje različitih zamjesa, vidljivo je da suhi zamjes ima najmanju ukupnu promjenu boje. Što se tiče temperature, rezultati su pokazali isti trend porasta i pada temperature u sredini keksa kod svih uzoraka. Najniţe temperature zabiljeţene su na uzorcima s povećanim udjelom vode dok su najviše temperature zabiljeţene na uzorcima s najmanjim udjelom vode.The aim of this master's thesis was to determine temperature and quality characteristics of cookies made from wheat flour during baking. This products were made in the laboratory conditions, from different types of wheat flour. Each type of flour was used to made three types of mixing for tea biscuits, distinguished in water content. The texture of product was analyzed using the texture analyzer, color was measured using a Minolta Chroma Meter's, and the temperature was measured by probes. Changes in weight during baking, water content in tea biscuits, and length and height of biscuits after baking were also measured. The results of texture analysis showed that regardless of the type of flour, products made out of moist mixing have the lowest strength. Considering the color, comparing the total color change of different mixing, it is evident that a dry mix has the lowest total color change. As for temperature, the results showed the same trend of increase and decrease of temperature in the middle of biscuits in all samples. The lowest temperatures were recorded in the samples with higher water content, while the maximum temperatures were recorded in the samples with the lowest water content