Effect of flour particle size and damaged starch on the quality of cookies

Journal of Food Science and Technology

Volumn 51, Issue 7, 2014, Pages 1342-1348

  Barak, Sheweta ^a   Mudgil, Deepak ^a   Khatkar, B S ^a  

^a GURU JAMBHESHWAR UNIVERSITY OF SCIENCE AND TECHNOLOGY   (India)

Author keywords

Cookies; Damaged starch; Milling; Particle size; Solvent retention capacity (SRC)

Indexed keywords

MILLING (MACHINING); STARCH;

COMPRESSION FORCE; COOKIES; DAMAGED STARCH; DIFFERENT PARTICLE SIZES; PHYSICOCHEMICAL PARAMETERS; POSITIVE CORRELATIONS; SOLVENT RETENTION CAPACITY; WHEAT VARIETIES;

PARTICLE SIZE;

EID: 84904212268     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-012-0627-x     Document Type: Article

References (22)

1. Abboud A, Hoseney RC, Rubenthaler G (1985) Effect of fat and sugar in sugar snap cookies and evaluation of test measure cookie flour quality. Cereal Chem 62:124-129
2. Alsberg CL, Griffing EP (1925) Effect of fine grinding upon flour. Cereal Chem 2:325-344
3. American Association of Cereal Chemists (2000) Approved methods of the AACC. American Association of Cereal Chemists, St. Paul
4. Das A, Raychaudhuri U, Chakraborty R (2011) Cereal based functional food of Indian subcontinent: a review. J Food Sci Technol. doi: 10.1007/s13197-011- 0474-1
5. Doescher L, Hoseney RC (1985) Effect of sugar type and flour moisture on surface cracking of sugar-snap cookies. Cereal Chem 62:263-266
6. Donelson JR, Gaines CS (1998) Starch-water relationships in the sugar-snap cookie dough system. Cereal Chem 75:660-664
7. Faridi H, Gaines C, Finney P (1994) Soft wheat quality in production of cookies and crackers. In: Bushuk W, Rasper VF (eds) Wheat production, properties and quality. Chapman and Hall, Bishopbriggs, pp 154-168
8. Farrand EA (1972) The influence of particle size and starch damage on the characteristics of bread flours. Bakers Digest 46:22-26
9. Gaines CS, Donelson JR, Finney PL (1988) Effects of damaged starch, chlorine gas, flour particle size, and dough holding time and temperature on cookie dough handling properties and cookie size. Cereal Chem 65:384-389
10. Gupta RK, Mohan D, Ram S & Mishra B (2006) Wheat quality, all India coordinated wheat and barley improvement project. pp. 133-156. Directorate of Wheat Research, Karnal, India.
11. Guttieri MJ, Bowen D, Gannon D, O'Brien K, Souza E (2001) Solvent retention capacities of irrigated soft white spring wheat flours. Crop Sci 41:1054-1061
12. Haynes LC, Bettge AD, Slade L (2009) Soft wheat and flour products methods review: solvent retention capacity equation correction. Cereal Foods World 54:174-175
13. Khatkar BS, Schofield D (1997) Molecular and physicochemical basis of breadmaking properties of wheat gluten proteins: a critical appraisal. J Food Sci Technol 34:86-102
14. Kissel L, Lorenz K (1976) Performance of triticale flours in test for soft wheat quality. Cereal Chem 52:638-649
15. Leon AE, Rubiolo OJ, Anon MC (1996) Use of triticale flours in cookies: quality factors. Cereal Chem 73:779-784
16. Okkada K, Negishi Y, Nagao S (1986) Studies on heavily ground flour using roller mills I. Alternation in flour characteristics through overgrinding. Cereal Chem 63:187-193
17. Shekara P, Kumar VP, Hosamane GG (2011) Gravity flow operated small electricity generator retrofit kit to flour mill industry. J Food Sci Technol. doi: 10.1007/s13197-011-0406-0
18. Simmonds DH (1974) Chemical basis of hardness and vitreosity in the wheat kernel. Bakers Digest 48:16-29
19. Singh M, Khatkar BS (2005) Structural and functional properties of wheat storage proteins: a review. J Food Sci Technol 42:455-471
20. Slade L, Levine H (1994) Structure and function relationships of cookie and cracker ingredients. In: Faridi H (ed) The science of cookie and cracker production. Chapman & Hall, AVI, New York, pp 23-141
21. Yamamoto H, Worthington ST, Hou G, Ng P (1996) Rheological properties and baking qualities of selected soft wheats in the United States. Cereal Chem 73:215-221
22. Yamazaki WT (1959) Flour granularity and cookie quality II. Effects of changes in granularity on cookie characteristics. Cereal Chem 36:52-59