Influence of cookies composition on temperature profiles and qualitative parameters during baking

Influence of cookies composition on temperature profiles and qualitative parameters during baking

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, colou...

Full description

Bibliographic Details
Main Authors: Ž. Kožul, Sandra Budžaki, Jasmina Lukinac Čačić, F. Čačić, M. Jukić, Daliborka Koceva Komlenić
Format: Article
Language:English
Published: Josip Juraj Strossmayer University of Osijek, Faculty of Food Technology Osijek 2014-01-01
Series:Croatian Journal of Food Science and Technology
Online Access:http://hrcak.srce.hr/file/194581

Similar Items

Similar Items