Effect of fat-type on cookie dough and cookie quality

IF 5.3 2区农林科学 Q1 ENGINEERING, CHEMICAL Journal of Food Engineering Pub Date : 2007-03-01 DOI:10.1016/j.jfoodeng.2006.01.058

Jissy Jacob K. Leelavathi

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引用次数: 187

Abstract

Effect of four different fat types on the rheology of the cookie dough and subsequently their effect on the quality of cookies were studied. The dough containing sunflower oil had the least initial farinograph consistency while that containing the bakery fat (‘marvo’) had the most consistency. Observation of the response of the above two cookies doughs to farinograph mixing showed that the one containing the oil showed more resistance to mixing while the other containing the bakery fat decreased in its consistency denoting the softer nature of the later. The cookies containing the oil had relatively higher spread value than the others. While the cookies containing the non-emulsified hydrogenated fat (‘dalda’) had the least spread. Studies also showed that the cookies containing the oil started to spread earlier and continued to spread for a longer time. Cookies containing oil had relatively harder texture and probably so because of the poor entrapment of air during creaming. However, the quality of these cookies was significantly improved by including 0.5% sodium steroyl lactylate in the formulation.

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油脂类型对曲奇面团及曲奇品质的影响

研究了四种不同类型的脂肪对曲奇面团流变学的影响及其对曲奇品质的影响。含有葵花籽油的面团具有最低的初始稠度，而含有面包脂肪(' marvo ')的面团具有最高的稠度。观察上述两种饼干面团对面粉谱混合的反应，发现含有油脂的饼干面团的混合阻力更大，而含有烘焙脂肪的饼干面团的稠度下降，表明后者的性质更软。含有这种油的饼干具有相对较高的涂抹值。而含有非乳化氢化脂肪(dalda)的饼干涂抹最少。研究还表明，含有这种油的饼干开始扩散的时间更早，持续的时间也更长。含油的饼干质地相对较硬，这可能是因为在奶油制作过程中空气的夹持能力较差。然而，在配方中加入0.5%乳酸甾醇钠，这些饼干的质量显著提高。

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来源期刊

Journal of Food Engineering 工程技术-工程：化工

CiteScore

11.80

自引率

5.50%

发文量

275

审稿时长

24 days

期刊介绍： The journal publishes original research and review papers on any subject at the interface between food and engineering, particularly those of relevance to industry, including: Engineering properties of foods, food physics and physical chemistry; processing, measurement, control, packaging, storage and distribution; engineering aspects of the design and production of novel foods and of food service and catering; design and operation of food processes, plant and equipment; economics of food engineering, including the economics of alternative processes. Accounts of food engineering achievements are of particular value.