Effect of Additives on Dough and Cookie Making Properties of Flour

Singh, Narpinder; Gupta, Shaveta; Sodhi, Navdeep Singh; Singh, Rajinder Pal

doi:10.1081/jfp-120015491

Cited by 8 publications

(7 citation statements)

References 6 publications

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“…Fu et al (1997) investigated that the additional fat really postponed the onset of viscous flow, while at the same time diminishing the elastic properties of the gluten. Singh et al (2002) found that increasing fat level decreases dough development time and peak height. This effect of fat might be because of their lubricating effect in cookie dough.…”

Section: Role Of Fats and Oils In Dough Rheologymentioning

confidence: 97%

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

2016

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Sincere efforts of researchers are underway to understand the functionality of different fats and oils in relation to cookie quality. The quality of cookie primarily relies upon the functionality of fats and oils in cookie system which ultimately is combined result of their physical, chemical, and rheological properties. Effects of some major fats and oils such as butter, bakery fat, hydrogenated fat, lard, margarine, palm oil, sunflower oil, coconut oil, and soybean oil on the physical and sensory characteristics of cookie have been studied. Previous studies reported that fats and oils had radical contribution in cookie quality and most authors agree on the fact that different fats and oils affect the cookie quality to different extent. Furthermore, it was observed by many researchers that with oils, dough was softer and cookie spread was higher as compared with that of fats. It is important to understand the molecular basis of the difference in technological changes in cookies properties with different fats and oils. This review focuses on the current knowledge of quality determining physical, chemical, thermal, microstructural, and functional properties of fats and oils in relation to cookie dough rheology and cookie quality.

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Section: Role Of Fats and Oils In Dough Rheologymentioning

confidence: 97%

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

2016

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“…The rate of dough flow, expansion and setting time after the dough expansion during baking regulates the final cookie spread factor and diameter. The amount of ingredients used in the cookie formulation and their interaction affect the dough viscosity and hence the rate of spread (Singh et al 2002;Hoseney and Rogers 1994). However, conflicting results have been reported by researchers regarding effects of ingredients on the quality of cookies.…”

Section: Introductionmentioning

confidence: 99%

Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approach

2018

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Effects of processing parameters such as creaming time, dough mixing time, cookie thickness, baking temperature, time and principal ingredients viz. sugar, fat and water on quality of sugar snap cookies were investigated using the Response Surface Methodology. Shorter mixing time (100 s) along with higher creaming time (400 s) was desirable for producing softer cookies with tender bite and higher spread factor. Cookie baked at 190 °C had superior quality in terms of hardness and spread factor as compared with those baked either at lower or at higher temperature. At lower baking temperature, hardness of cookie increased as the baking time was decreased below 14 min. Hardness also increased significantly with increase in water content at all levels of sugar concentration in the formula. Optimum cookie quality was obtained with creaming time of 400 s and mixing time 100 s to make cookie dough containing 59.65% sugar, 46.68% fat and 14% water. Cookie thickness 11 mm, baking temperature 190 °C and baking time of 16 min 30 s resulted in best cookies.

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“…Also, ammonium bicarbonate and water significantly affected all responses, except stress-strain ratio, quadratically. Singh et al [31] also observed that the change in water and sugar content in the formulation affected the fracture force of cookies. The overall effect of sugar was found significant (p < 0.05) on spread ratio and OAA, whereas composite fat had on hardness at 5% and on OAA at 1%.…”

Section: Rsm Predictions Of Optimum Conditions For Use Of Fat Replacementioning

confidence: 95%

Studies on the Optimization and Stability of Low-Fat Biscuit Using Carbohydrate-Based Fat Replacers

Chugh

Singh

Kumbhar

2015

International Journal of Food Properties

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The objective of this study was to optimize and develop low-fat soft dough biscuits using carbohydrate-based fat replacers (combinations of polydextrose and guar gum). Central composite rotatable design was utilized to optimize the levels of sugar, composite fat (fat, polydextrose, and guar gum), ammonium bicarbonate, and water. The parameters measured were spread ratio, hardness, stress-strain ratio, and sensory properties. Composite fat and sugar were found to be important determinants of biscuit hardness. The principal effect of fat substitutes on biscuits' attributes was crisper texture but with higher brittleness. The level of water had a significant effect on spread ratio (p < 0.1), hardness (p < 0.1), and stress-strain ratio (p < 0.05). It was also observed that by varying the level of ammonium bicarbonate in the formulation from 0.5 to 2.5 g/100 g flour, the dimensions and texture of the biscuits were affected. The optimum ingredient levels on 100 g flour basis were found to be sugar 24 g, fat 10.5 g, polydextrose 24.2 g, guar gum 0.3 g, ammonium bicarbonate 2 g, and water 24 mL. It was found from the storage study that low-fat biscuit with 70% fat replacement was more oxidative stable than the control sample.

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Effect of Additives on Dough and Cookie Making Properties of Flour

Cited by 8 publications

References 6 publications

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

Physicochemical, rheological and functional properties of fats and oils in relation to cookie quality: a review

Effect of processing parameters and principal ingredients on quality of sugar snap cookies: a response surface approach

Studies on the Optimization and Stability of Low-Fat Biscuit Using Carbohydrate-Based Fat Replacers

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