Impact of fat on dough and cookie properties of sugar-snap cookies

Cereal Chemistry

Volumn 87, Issue 3, 2010, Pages 226-230

  Pareyt, Bram ^a   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

Author keywords

[No Author keywords available]

Indexed keywords

HARDNESS; PROTEINS;

BAKED COOKIES; BAKED PRODUCT; DOUGH PROPERTIES; EXTRACTABLES; FAT LEVELS; INTRINSIC HARDNESS; PROPERTY; PROPERTY CHANGES; PROTEIN CROSSLINKING; PROTEIN LEVEL;

ELASTICITY;

EID: 77953497984     PISSN: 00090352     EISSN: None     Source Type: Journal    
DOI: 10.1094/CCHEM-87-3-0226     Document Type: Article

References (17)

1. AACC. 2010. Approved Methods of Analysis, 11th Ed. Available online only. AACC International: St. Paul, MN.
2. AOAC. 1995. Official Methods of Analysis. The Association: Washington, DC.
3. Baltsavias, A., Jurgens, A., and van Vliet, T. 1997. Rheological properties of short doughs at small deformation. J. Cereal Sci. 26:289-300.
4. Baltsavias, A., Jurgens, A., and van Vliet, T. 1999a. Fracture properties of short-dough biscuits: Effect of composition. J. Cereal Sci. 29:235-244.
5. Baltsavias, A., Jurgens, A., and van Vliet, T. 1999b. Properties of shortdough biscuits in relation to structure. J. Cereal Sci. 29:245-255.
6. Chevallier, S., Colonna, P., Buléon, A., and Della Valle, G. 2000a. Phys-icochemical behaviors of sugars, lipids, and gluten in short dough and biscuit. J. Agric. Food Chem. 48:1322-1326.
7. Chevallier, S., Colonna, P., and Lourdin, D. 2000b. Contribution of major ingredients during baking of biscuit dough systems. J. Cereal Sci. 31:241-252.
8. Delcour, J. A., and Hoseney, R. C. 2010. Principles of Cereal Science and Technology. AACC International: St.
9. Paul, MN. Jacob, J., and Leelavathi, K. 2007. Effect of fat-type on cookie dough and cookie quality. J. Food Eng. 79:299-305.
10. Lagrain, B., Brijs, K., Veraverbeke, W. S., and Delcour, J. A. 2005. The impact of heating and cooling on the physico-chemical properties of wheat gluten-water suspensions. J. Cereal Sci. 42:327-333.
11. Lai, H.-M., and Lin, T.-C. 2006. Bakery products: Science and technology. Pages 3-65 in: Bakery Products Science and Technology. Y. H. Hui, ed. Blackwell Publishing: Ames, IA.
12. Maache-Rezzoug, Z., Bouvier, J. M., Allaf, K., and Patras, C. 1998. Effect of principal ingredients on rheological behaviour of biscuit dough and on quality of biscuits. J. Food Eng. 35:23-42.
13. Pareyt, B., Wilderjans, E., Goesaert, H., Brijs, K., and Delcour, J. A. 2008. The role of gluten in a sugar-snap cookie system: A model approach based on gluten-starch blends. J. Cereal Sci. 48:863-869.
14. Pareyt, B., Brijs, K., and Delcour, J. A. 2009a. Sugar-snap cookie dough setting: Impact of sucrose on gluten functionality. J. Agric. Food Chem. 57:7814-7818.
15. Pareyt, B., Talhaoui, F, Kerckhofs, G., Brijs, K., Goesaert, H., Wevers, M., and Delcour, J. A. 2009b. The role of sugar and fat in sugar-snap cookies: Structural and textural properties. J. Food Eng. 90:400-408.
16. Sudha, M. L., Srivastava, A. K., Vetrimani, R., and Leelavathi, K. 2007. Fat replacement in soft dough biscuits: Its implications on dough rheology and biscuit quality. J. Food Eng. 80:922-930.
17. Wade, P. 1988. Biscuits, Cookies and Crackers: The Principles of the Craft, Vol. 1. Elsevier Applied Science: London.