Effects of Dough Materials on Flavor Formation in Baked Cookies |
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| Authors: | SUKIE NISHIBORI SHUNRO KAWAKISHI |
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| Affiliation: | Author Nishibori is affiliated with Women's College of Tokai-gakuen, Tenpaku-ku, Nagoya 468, Japan. TEL (052) 801–1201.;Author Kawakishi is affiliated with the Dept. of Food Science and Technology, Nagoya Univ., Chikusa-ku, Nagoya 464, Japan. |
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| Abstract: | The effects of dough materials on flavor formation in baked cookies were investigated in detail. The baked cookies were prepared from wheat flour, eggs, butter, sugar and sodium bicarbonate and heated at 150°C for 10 min. This dough was extracted with methanol/water (3:1,v/v) and the extracts were submitted to HPLC. The two main peaks, among 10 peaks detected, were identified as 2,3-dihydro-3,5-dihydroxy-6-methyl-4H-pyran-4-one (DDMP) and 5-hydroxymethyl-furfural (HMF), respectively. DDMP seemed to be a key substance enhancing the good qualities of cookies with its favorable aroma. The generation of DDMP in baking was affected by the addition of proteins and amino acies, and among these, ovalbumin, proline, arginine and histidine strongly enhanced the DDMP generation. |
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