Effect of high pressure processing on sugar‐snap cookie dough preservation and cookie quality

In this study, cookie dough was subjected to high pressure processing (HPP) to evaluate the effect of this technology on the microbiological features and on the quality characteristics of both the dough and the cookies. HPP reduced the microbial counts of mesophilic bacteria and yeast/molds. Microbiological inactivation in the cookie dough was maintained for 7 days of storage at ambient temperature suggesting extended shelf‐life of the cookie dough. Cookie dough treated with HPP had higher density. Upon baking the spread rate of HPP treated dough was higher resulting in less baking time. The HPP cookie dough and the corresponding cookies made from them had darker tones compared to the untreated dough. Digital images of cookie surfaces showed that HPP cookies had smoother surface and tiny cracks which were evenly distributed.

Practical applications

The utilization of high pressure for processing represents an opportunity to aid in the preservation and extension of self‐life of cereal products. Cookie dough, traditionally not preserved a room temperature, can be processed by high pressure and stored at ambient temperature. Cookies prepared with high pressured cookie dough spread faster during baking reducing total cooking time significantly, reducing, thus, processing time. Cookie quality characteristics are not significantly affected by high pressure processing.     

Effect of sugar replacement by polyols and acesulfame‐K on properties of low‐fat cookies

The effect of sucrose replacement by polyols or fructose on dough rheology and properties of low‐fat cookies was studied. Polydextrose was used to replace 35% of fat in low‐fat cookie formulations. The rheological properties of dough were affected by sugar replacement. Maltitol and fructose resulted in dough with high values of hardness and consistency and low adhesiveness and cohesiveness, while lactitol, sorbitol and xylitol had the opposite effect. The properties of cookies prepared with maltitol and lactitol were similar to sucrose ones. Sorbitol cookies had acceptable properties too. In addition, lactitol and sorbitol improved the texture of low‐fat cookies, making them softer and less brittle. Xylitol also affected texture favourably, but not flavour. Mannitol was found not suitable for cookie formulation, as it restricts spread and imparts unpleasant flavour and appearance to the cookies. Fructose was judged unacceptable too, because it led to bitter aftertaste and dark colour. Cookies with polyols or fructose were less sweet than sucrose ones, but supplementation with acesulfame‐K increased sweetness and improved perceived flavour and general acceptance. © 2000 Society of Chemical Industry     

Utilization of protein concentrates from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds in cookie formulations

Cookies (soft type biscuits) were produced from blends of wheat flour containing graded levels (0–25%) of protein concentrates prepared from ungerminated and germinated fluted pumpkin (Telfairia occidentalis Hook) seeds and evaluated for nutritional, baking and sensory properties. Protein quality was investigated using weanling albino rats fed diets that were formulated to supply 10% protein using cookie samples, with casein as a control. Cookies produced from blends containing protein concentrates from germinated seeds had higher contents of crude protein and lower levels of polyphenol and phytic acid, compared with cookies supplemented with concentrates from ungerminated seeds. The use of up to 15% concentrate from ungerminated seeds in the blends produced cookies with spread ratio, hardness, colour and flavour similar to the 100% wheat flour (control) cookies. Cookies supplemented with concentrates from germinated seeds at 15–25% levels were nutritionally comparable to diets based on casein, but at the expense of acceptability. Copyright © 2004 Society of Chemical Industry     

Physical properties and consumer liking of cookies prepared by replacing sucrose with tagatose

ABSTRACT:  The objective of this study was to investigate the suitability of tagatose, a minimally absorbed prebiotic monosaccharide, as a replacement for sucrose in cookies. A sucrose-containing cookie recipe was prepared as the control. Sucrose was replaced with tagatose at various levels ranging from 25% to 100%. Cookies containing fructose were also prepared for comparison due to the structural similarities between tagatose and fructose. The rheological properties of the dough were measured using texture profile analysis. The baked cookies were evaluated for spread, color, and hardness. For tagatose-containing cookies, the extent of likeness was evaluated by 53 untrained panelists using a 9-point hedonic scale. When sucrose was replaced by tagatose, doughs with similar rheological properties to the control resulted. The tagatose-containing cookies were harder and darker with a lower spread than the control. Sensory data indicated that panelists liked the brown color of the 100% tagatose cookies better than the control, but disliked their sweetness. Overall likeness scores of the control and cookies made by replacing half of the sucrose with tagatose were the same. Tagatose appears to be suitable as a partial replacer for sucrose in cookies based on similar dough properties, cookie properties, and likeness scores. Using tagatose to replace sucrose in foods would reduce the amount of metabolizeable sugars in the diet as well as provide the desirable prebiotic effect.     

Effect of Wheat Bran,Coarse Wheat Flour,and Rice Flour on the Instrumental Texture of Cookies

Abstract

The effect of replacing wheat flour with wheat bran (0–10%), coarse wheat flour (0–20%) or with rice flour (0–20%) on the quality of cookies was studied. The cookie dough was subjected to Instrumental Texture Profile Analysis in order to determine dough cohesiveness and adhesiveness. After baking spread factor, puncture force and fracture strength of the cookies was also determined. The control dough had cohesiveness and adhesiveness values of 0.279 and 13.6 N s whereas control cookies had puncture force and fracture strength of 90.84 N and 100.16 N. Wheat bran increased dough cohesiveness and adhesiveness whereas coarse wheat flour had the opposite effect. Increasing levels of rice flour decreased cohesiveness but increased adhesiveness. Wheat bran and rice flour lowered the spread factor where as coarse wheat flour increased spread factor. Coarse wheat flour and rice flour lowered the fracture strength where as wheat bran increased fracture strength. Sensory evaluation revealed that increasing levels of wheat bran lowered the overall acceptability whereas rice flour and coarse wheat flour improved sensory scores.     

Effect of a novel monoglyceride stabilized oil in water emulsion shortening on cookie properties

This paper investigates the use of a novel monoglyceride stabilized oil in water emulsion as a shortening alternative in cookies. We report on the effects of the monoglyceride stabilized emulsion on cookie quality attributes when compared to formulations containing all purpose shortening. Furthermore, the role of structuring and its effects on the monoglyceride stabilized emulsion functionality in cookies were determined by comparing quality attributes of cookies containing the structured emulsion to those containing the unstructured components of the monoglyceride emulsion. Cookie quality attributes measured included dough firmness, cookie break strength, cookie spread, surface colour, and textural shelf life analysis. Water mobility of cookie dough was also determined using proton Nuclear Magnetic Resonance analysis. It was determined that the structured monoglyceride emulsion resulted in greater dough firmness, and decreased width and length values than doughs containing its unstructured components. However, cookies with all purpose shortening displayed superior quality attributes, as expected.     

Effects of high protease-activity flours and commercial proteases on cookie quality

The effects of high-protease activity flour (HPAF) on cookie quality were investigated comparing two proteases (Protease 1 and Protease 2). The commercial proteases and HPAF were added to wheat flours (cvs. Gerek and Gün) with different gluten quality at levels of comparable protease activity. Electrophoresis was used to determine the hydrolyzing effects of the proteases on gluten proteins. Cookies were prepared with wire-cut formulation and quality parameters (spread ratio and color values) were determined. Electrophoresis results showed that degradative effects of Protease 1 and Protease 2 were more evident on gliadins and glutenins, respectively. Protease 2, added to cookie formulations for both wheat samples, gave the highest spread ratios. For the strong wheat cultivar (Gün) spread ratio values of the cookies supplemented with HPAF were comparable to those supplemented with Protease 2.     

Properties of Cookies Made with Natural Wax–Vegetable Oil Organogels

The aim of this study was to examine the feasibility of cookies in which the conventional margarine is replaced with an organogel of vegetable oil (VO) and natural wax. New cookies from VO organogels contain no trans fats and much less saturated fats than cookies made with a conventional margarine. To understand the effects of different kinds of waxes, organogels were prepared from 4 different waxes including sunflower wax (SW), rice bran wax (RBW), beeswax, and candelilla wax and properties of cookie dough and cookie were evaluated. To investigate the effects of different VOs on the properties of cookies, 3 VOs including olive oil, soybean oil and flaxseed oil representing oils rich in oleic acid (18:1), linoleic acid (18:2), and linolenic acid (18:3), respectively, were used. Both the wax and VO significantly affected properties of organogel such as firmness and melting behavior shown in differential scanning calorimetry. The highest firmness of organogel was observed with SW and flaxseed oil. Properties of dough such as hardness and melting behavior were also significantly affected by wax and VO while trends were somewhat different from those for organogels. SW and RBW provided greatest hardnesses to cookie dough. However, hardness, spread factor, and fracturability of cookie containing the wax–VO organogel were not significantly affected by different waxes and VOs. Several cookies made with wax–VO organogels showed similar properties to cookies made with a commercial margarine. Therefore, this study shows the high feasibility of utilization of the organogel technology in real foods such as cookies rich in unsaturated fats.     

Effect of Mineral Gluconates on Quality Characteristics of Bread and Cookies

These studies examined the effect of expanded fortification (FNB, 1974), using gluconates of Fe, Zn, Ca, and Mg as the mineral source, on quality characteristics of white pan bread and chocolate chip cookies. Gluconates, including magnesium gluconate, did not affect the yeast activity, dough mixing time, proof time, or dough pH. The pH and subjective quality scores of the breads were also little affected by any of the gluconates. Fortification reduced the specific loaf volumes slightly and also caused, by day 6, a greater firming of the crumb. Gluconates did not affect the subjective quality scores or spread ratios of the cookies, although cookie pH was lowered somewhat. Used singly, test gluconates did not appreciably alter the bread or cookie flavor profile except that cookies containing Zn gluconate were consistently preferred.     

Use of Wheat Flour-Lipid and Waxy Maize Starch-Lipid Composites in Wire-Cut Formula Cookies

ABSTRACT: Wheat flour-lipid composite (WFLC) and waxy maize starch-lipid composite (WMSLC) had small or no effect on cookie diameter when substituted for 18%, 30%, and 42% shortening in wire-cut formula cookies. Higher levels of replacement made cookies softer than the control. At 42% replacement, WMSLC produced larger cookies than WFLC. Cookie stack height increased using 30% and 42% shortening substitution. Cookies with WFLC were thicker, softer, and lighter in color than cookies with WMSLC. Composites increased cookie moisture and water activity. Glucose addition increased cookie diameter and chroma but decreased hue angle and CIEL* values. WFLC exhibited higher water-binding capacity, pasting breakdown, and setback than WMSLC.     

Effect of dried guduchi (Tinospora cordifolia) leaf powder on rheological,organoleptic and nutritional characteristics of cookies

Tinospora cordifolia (Guduchi) is a shrub with various medicinal properties like, antioxidant, anti-diabetic, anti-inflammatory, antihepatotoxic, etc., and widely used in Ayurvedic preparations. Use of dried Tinospora leaf powder (DTLP) at the levels of 2.5, 5.0 and 7.5% on the rheological characteristics of wheat flour; organoleptic and nutritional characteristics of cookies was studied. Incorporation of increasing amount of DTLP from 0 to 7.5% increased farinograph water absorption, decreased dough stability; increased amylograph gelatinization temperature, decreased peak viscosity; increased hardness, decreased cohesiveness and springiness of cookie dough; decreased spread ratio and increased breaking strength of the cookies. Sensory evaluation showed that cookies incorporated with 5% DTLP were acceptable. Addition of DTLP increased the protein, dietary fiber, iron, calcium, radical scavenging activity and β-carotene contents of the cookies. The results showed the possibility of utilizing DTLP to improve the nutritional properties of cookies.     

Rheological and physical evaluation of jet‐cooked oat bran in low calorie cookies†

Different levels of shortening in cookies (10%, 20% and 30% by weight) were replaced with 20% jet‐cooked oat bran, also called Nutrim oat bran (OB), to prepare cookies with fewer calories. The cookies containing Nutrim OB were investigated in terms of rheological and physical properties and compared with a control. As more shortening was replaced with Nutrim OB, a decrease in the diameter and an increase in the height of cookies were observed. The increased moisture content from Nutrim OB caused a decrease in the dynamic viscoelastic properties of cookie dough. Squeezing flow method showed shear thinning behaviours in all cookie doughs. Also, the elongational viscosity of cookie dough decreased significantly with more replacement of shortening with Nutrim OB. The rheological properties of cookie dough during baking indicated that all of the samples had similar types of viscoelastic characteristics during baking. However, the cookies containing more Nutrim OB exhibited more elastic properties which resulted in a decreased cookie diameter. There was no significant difference in cookie hardness among samples with up to 20% shortening replacement but the cookies became lighter in colour as the Nutrim OB content was increased.     

Effect of Radio Frequency Postdrying of Partially Baked Cookies on Acrylamide Content,Texture, and Color of the Final Product

Abstract: Effect of radio frequency (RF) postdrying of partially baked cookies on acrylamide content, texture, and color of the final product was investigated in this study. Control cookies were prepared by baking in a conventional oven at 205 °C for 11 min. Cookies partially baked for 8 and 9 min were postdried in a 27.12 MHz RF tunnel oven until attainment of the moisture content of control cookies. Internal temperature of cookies was monitored during the experiments to better explain the results. Cookies were analyzed for acrylamide content using a liquid chromatography‐mass spectrometry (LC‐MS) method. Texture measurements were performed using a Texture Analyzer, while digital image analysis was used for color measurement. The results showed that RF postdrying of partially baked cookies resulted in lower acrylamide levels (107.3 ng/g for control cookies, 74.6 ng/g upon RF postdrying of cookies partially baked for 9 min, 51.1 ng/g upon RF postdrying of cookies partially baked for 8 min). Instrumental texture analysis showed no significant difference among the texture of cookies, whereas RF postdried samples had a lower degree of browning. According to sensory evaluation results, control had a more crumbly texture, and RF postdried sample that was conventionally baked for 8 min had a slightly uncooked flavor. Practical Application: Combining radio frequency and conventional baking may provide cookie manufacturers with ability to make cookies with lower levels of acrylamide.     

Incorporation of germinated mung bean flour with rice flour to enhance physical,nutritional and sensory quality of gluten-free cookies

Quality of the cookies substituted with germinated mung bean flour (GMF) to rice flour (RF) to produce gluten-free cookies were investigated in this study. The GMF was used to formulate with the RF to obtain the composite flours with different total protein contents of 6, 9, 12, 15, 18 and 21 (%, d.b). The increase in the substituted amounts of GMF contributed to the lower baking loss, diameter and spread ratio, but the higher thickness and hardness of the cookies as compared to the RF-based cookie. The cookies with more GMF substitution expressed lower lightness (L*) values, but higher redness (a*) and yellowness (b*) values than the others. The cookies substituted with 60% of the GMF (60-GMFC) exhibited similar baking loss, thickness, diameter, spread ratio and lightness values to the wheat flour (WF)-based cookies. The total amounts of essential amino acids and the sum of histidine, lysine and methionine of the composite flour-based cookies were 3.90% and 1.64%, significantly higher than those of the RF-based cookie (1.93% and 0.66%, respectively) or the WF-based cookie (1.70% and 0.58%, respectively). As a result, healthy gluten-free cookies could be prepared using the RF with the substitution of the germinated mung bean flour.     

大豆渣粉在酥性饼干中的应用研究

本研究探究了不同比例壳寡糖（0~2.0%,wt%）对低筋小麦粉粉质特性、面团流变特性、酥性饼干品质及其在储藏期（35 ℃,28 d）中抗氧化性的影响,旨在评估壳寡糖在面团及其制品的潜在应用。结果显示：随着壳寡糖添加量增加,面团的形成时间、稳定时间延长、吸水率降低、弱化度减小,筋力减弱,黏弹性降低;当壳寡糖添加量为1.5%时,饼干硬度和咀嚼性最低 , 分别为9422.80、2816.95 gf,口感更酥脆。但随着壳寡糖添加量的增加,饼干色泽逐渐加深;当添加量为1.0%时,饼干的质构特性与添加量为1.5%的饼干差异不显著（P>0.05）,且色泽金黄,感官评分最高。综合考虑消费者整体可接受度,选择1.0%壳寡糖为最适添加量。经过储藏（35 ℃,28 d）实验后,添加壳寡糖的酥性饼干酸价、过氧化值和丙二醛（TBA）要显著低于空白组（P<0.05）。研究表明,壳寡糖的添加可以改善面团及饼干品质,并延缓储藏期饼干的氧化酸败,可用于小麦制品的品质改良。     

原料特性对曲奇饼干品质和丙烯酰胺生成的影响

以面粉、油、糖为主要原料制作曲奇饼干,通过测量其水分含量、色度、质地、感官和丙烯酰胺含量,研究原料特性对曲奇饼干品质和丙烯酰胺生成的影响。实验表明:面粉中蛋白质的含量显著影响曲奇饼干的品质和丙烯酰胺的生成。与高筋粉和中筋粉相比,低筋粉粗蛋白含量仅为7.67%,其制作的曲奇饼干水分含量低,硬度小,柔软和酥松程度表现更好,品质最佳且丙烯酰胺生成量最低。普通黄油和发酵黄油制作的曲奇饼干酥脆,香味浓郁,品质优良,发酵黄油在焙烤过程脂肪氧化较为缓慢,生成的丙烯酰胺含量低为212μg/kg。红糖制作的曲奇饼干呈棕褐色,具有独特的香味,但丙烯酰胺含量高达828μg/kg。白砂糖、冰糖和绵白糖制作的曲奇饼干品质差异较小,其中白砂糖制作的曲奇饼干感官评价得分最高,丙烯酰胺含量最低为230μg/kg。综上,低筋面粉、发酵黄油和白砂糖制作的曲奇饼干品质较优,丙烯酰胺生成量较少。     

Effect of pre-dehydration treatment on the in vitro digestibility of starch in cookie

In order to understand the effect of pre-dehydration on the in vitro digestibility of cookie starch, cookie dough samples were dehydrated by vacuum treatment, and melting temperature (T(m)) of the crystalline amylopectin in the dough, internal temperature and water content of the dough during baking, and non-hydrolysed starch content of the obtained cookies were investigated. The T(m) of crystalline amylopectin increased with decreased water content of the dough, and the result was described as a T(m)-curve. The internal temperature of non-dehydrated dough surpassed the T(m)-curve during baking. Pre-dehydrated dough, on the other hand, always indicated a lower internal temperature than the T(m)-curve. The non-hydrolysed starch content obtained under a given condition increased significantly with a decrease in the initial water content of cookies. This will be because the melting of crystalline amylopectin was prevented, at least partially, during baking.     

Whey protein-blackcurrant concentrate particles obtained by spray-drying and freeze-drying for delivering structural and health benefits of cookies

Milk whey can interact with polyphenols leading to the formation of protein-polyphenol complexes. Whey protein isolate (WPI) was combined with blackcurrant concentrate (BC) using spray-drying (SWB) and freeze-drying (FWB) techniques. In this study, SWB and FWB were incorporated into a cookie dough, replacing 5%, 10% and 15% of flour to evaluate their effects on the physicochemical and nutritional properties of cookies. The colour and texture parameters of cookies were influenced by the amount of protein ingredients. The combination of the protein ingredients with cookies provided a higher protein and lower carbo diet option. The total phenolic contents (TPC) in SWB-enriched cookies were lower than those of the corresponding FWB-enriched cookies, but higher than the TPC of the control cookies. FWB-enriched cookies showed stronger DPPH radical scavenging capacity and reducing power than the corresponding SWB-enriched cookies before the digestion. After an intestinal digestion, FWB-enriched cookies decreased and showed lower reducing power, but higher DPPH radical scavenging capacity than the corresponding SWB-enriched cookies. FWB-enriched cookies exhibited stronger hypoglycaemic properties than SWB-enriched cookies. BC-fortified whey protein ingredients have positively influenced the functional characteristics of fortified cookies.     

The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies

Much research has been done to understand the contribution of different flour constituents to the cookie quality. Most authors agree on the role of starch in cookies, which, although it is the main flour constituent, has a relatively small influence on cookie quality. Flour proteins, which are quantitatively less important than starch, seem to have a more pronounced role in cookie baking. However, in literature, there is no consensus about their role and influence on the product quality. As for starch, there is much more agreement about the role of non-starch polysaccharides and flour lipids. Not only flour, but also other ingredients of the cookie (dough) formula, such as shortening (fat), sugar, and water are important for the quality of the end product. We here provide the different points of view in this area and speculate on the functionality and quality determining properties of flour constituents, sugar, fat, and water and their role and influence during the different stages of cookie baking and on the end quality of sugar-snap cookies.     

PHYSICAL PROPERTIES OF SUGAR-SNAP COOKIES USING GRANULE SURFACE DEPROTEINATED WHEAT STARCH

The physical properties of soft wheat starch granule surface proteins and soy flours or isolates, which contribute to the texture of sugar‐snap cookies was studied. Soft wheat flour was deproteinated and cookies were produced containing 0, 10, 20 or 30% soy flour, or one of two types of ground, textured soy flour. Color, fracture force and spread ratio of cookies were determined. Cookies formulated with wheat starch stripped of the starch granule surface proteins exhibited significant alterations in diameter, fracture force, thickness and surface cracking. Cookies containing ground, textured soy flour and protein‐stripped starch granule wheat flour were larger, thinner and had more surface cracking than those produced with nontextured soy flour. Wheat starch granule surface proteins appear to partially mediate the interaction of proteins and starch in a sugar‐snap cookie system.