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- Brijs, Kristof, et al. Show all 3 Authors
- Cereal chemistry 2010 v.87 no.3 pp. 226-230
- cookies; dough; baking; baking quality; food quality; ingredients; protein content; elasticity (mechanics); cooking fats and oils; application rate; hardness; wheat gluten; protein binding; strength (mechanics)
- ... Fat, one of the three major ingredients of sugar-snap cookies, affects dough properties, changes in dough dimensions during baking, and in the end, the properties of the baked product. We studied the effect of reducing fat levels (from 15.8 to 8.7% on a dough basis) on dough and cookie properties and related it to the SDS extractable protein (SDSEP) levels. Reducing fat levels increased dough elas ...