Impact of selected fats and temperature regime of the storage on the quality of bakery product "Kajzerica"

V magistrskem delu smo raziskovali vpliv izbranih maščob (M) in temperaturnega režima (TR) skladiščenja na kakovost pekovskega izdelka, kajzerice. Izbrali smo palmovo M (P) kot bolj nasičeno vrsto M in olje oljne ogrščice (OO) kot bolj nenasičeno vrsto M. Kot kontrolni vzorec smo pripravili kajzerico brez dodatka M (B). Vzorce smo po zamesu skladiščili pri dveh različnih TR, in sicer ohlajene (pri 4 °C) (OH) in zamrznjene (-18 °C) (ZM). OH smo dopekli en dan po izdelavi ter 7 dni po izdelavi. Testirali smo jih na dan dopeke in en dan po dopeki. ZM smo vedno testirali na dan dopeke in en dan po dopeki, v obdobju štirih mesecev, enkrat mesečno. Senzorične in fizikalno kemijske analize kajzeric smo opravili na dan dopeke in en dan kasneje. Vzorcem smo določili volumen, dimenzije, vsebnost vode, maso, maščobnokislinsko sestavo (MK) in senzorične lastnosti. Pri ZM je največjo maso in volumen imela P, najmanjšo pa B. Pri OH je najmanjši volumen imela OO, najmanjšo maso pa B. Največji volumen je pri OH imela P, največjo maso pa OO. Pri dolžini in višini ni bilo značilnih razlik med ZM, bile pa so razlike med OH in ZM, slednje so imele večje vrednosti. Največjo vsebnost vode je imela B, najmanjšo pa OO. V zunanjem videzu se različice kajzeric niso razlikovale. Najvišje ocene za skorjo in vonj je prejela B, najslabše pa OO. Pri ostalih ocenjevanih lastnostih ZM je bila najboljša različica P, najslabša pa OO. Pri OH so bile razlike med ostalimi posamičnimi lastnostmi neznačilne. MK se je tekom skladiščenja najbolj spremenila pri B, najmanj pa pri P.The main goal of master thesis was to study the usage of selected fat (F) and the storage temperature regime (TR) on the quality of bakery product called »Kajzerica«. Among bakery preparations, palm F (P) was chosen as the source of more saturated fatty acids and rapeseed oil (R) as a source of more unsaturated F. Control sample (CS) had no added F. Semi baked Kajzerica was stored at two different TR, cooled to 4 °C (C) or frozen (at -18 °C) (FR). The C were baked first day and 7 days after production. Sensorial properties of Kajzerica were evaluated immediately after baking and one day after. FR were also analysed fresh and one day after baking consecutively for four months, once per month. Among quality parameters we analysed the volume, dimensions, water content, mass, fatty acid composition and sensory attributes. FR P showed higher mass and volume, while CS had the lowest mass and volume. In the C the lowest volume had the sample Rthe mass was the lowest in CS. The highest volumes of cooled samples were at the PL, the highest mass had the R. In the FR the dimensions were not very different, but in average were higher than the C. The highest water content was measured in the CSthe lowest in average had the R. In the sensorial analysis at the attribute of outer appearance there were not a lot of differences. At the scores of crust and flavour the highest had the CS the lowest were in the R. In other attributes of F the highest scores had the P and the lowest R. In the C the differences of these attributes were low. The fatty acid composition during storage changed the most in the CS and the least in P