Effect of fat-type on cookie dough and cookie quality

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. Obser...

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Bibliographic Details
Published inJournal of food engineering Vol. 79; no. 1; pp. 299 - 305
Main Authors Jacob, Jissy, Leelavathi, K.
Format Journal Article
LanguageEnglish
Published Oxford Elsevier Ltd 01.03.2007
Elsevier
Subjects
baking quality
Biological and medical sciences
Cereal and baking product industries
consistency
Cookie spread
Cookies
cooking fats and oils
dough
dough development
Farinograph consistency
Fat
Food engineering
Food industries
Fundamental and applied biological sciences. Psychology
General aspects
hardness
hydrogenated oils
rheology
Set-time
Shortening
shortenings
sunflower oil
texture
wheat flour
Fat
Set-time
Farinograph consistency
Cookies
Cookie spread
Shortening
Bakery product
Biscuit
Consistency
Farinograph
Cereal product
Quality
Hydrogenated fat
Dough
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Summary: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.
Bibliography:http://dx.doi.org/10.1016/j.jfoodeng.2006.01.058
ISSN:0260-8774
1873-5770
DOI:10.1016/j.jfoodeng.2006.01.058