The main aim of the thesis: Effect of sweetener, temperature and cooking time on the hydroxymethylfurfural selected bakery products, was to determine the amount of hy-droxymethylfurfural in sweeteners and dough and biscuits made from them. Sweeteners used were: wheat syrup, corn syrup, date syrup, honey, sucrose, invert sugar and cane molasses. Three baking temperatures (175°C, 200°C, 225°C) were used. Cookies baked at 200°C and 225°C, were sensorially evaluated. The highest amounts of HMF were found in invert sugar, less amounts in cane molasses and honey. The amounts of HMF were increasing with temperature baking for invert sugar´s biscuits and date syrup´s biscuits. The firmest biscuits, tested by TIRATEST, were biscuits with sucrose baked at 175°C. Biscuits baked at 200°C showed better sensory evaluation of acceptability than the biscuits baked at 225°C. The best overall acceptibility in 200°C exhibited the biscuits with sucrose, the second best were the invert sugar biscuits, followed by the date syrup biscuits.
| Identifer | oai:union.ndltd.org:nusl.cz/oai:invenio.nusl.cz:362737 |
| Date | January 2016 |
| Creators | Jandlová, Marcela |
| Source Sets | Czech ETDs |
| Language | Czech |
| Detected Language | English |
| Type | info:eu-repo/semantics/masterThesis |
| Rights | info:eu-repo/semantics/restrictedAccess |
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