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A Rapid, High Throughput Micro Sugar-Snap Cookie Quality Test Procedure Using Asymmetrical Centrifugal Mixing

¹Grain Research Laboratory, Canadian Grain Commission, 1404-303 Main St., Winnipeg, MB, Canada R3C 3G8. Contribution No. 872. ²Corresponding author. Phone: 204-983-3324. Fax: 204-983-0724. E-mail:kpreston@grainscanada.gc.ca

A modified AACC 45-g flour cookie procedure using asymmetrical centrifuge mixing as a replacement for conventional mixing has been developed. Ingredients are added to a pin cup in the same proportion as in the Approved Method 10-50D (AACC 2000) sugar-snap cookie test and mixed in a single step for 15 sec at 2,500 rpm. The dough is then processed and the resulting cookies are scored according to the AACC Approved Method 10–52 40-g flour micro cookie test method. Cookies produced from a control cookie flour and four commercial soft wheat flours with the new mixing method did not show the characteristic surface cracking patterns normally obtained with conventional three-stage mixing. However, with the exception of one spread value, no significant differences in spread, thickness, or the ratio of spread to thickness were evident when results were compared with those obtained with the AACC Approved Method 10-50D 225-g flour test method using a Hobart mixer equipped with a paddle. Cookies produced from two sets of advanced soft white spring wheat breeder lines, including control cultivars, using the asymmetrical centrifuge mixing procedure were also very comparable in spread, thickness, and ratio compared with those produced using 225 g of flour in the AACC Approved Method. Reproducibility of test results for all cookie parameters for both commercial and advanced plant breeder samples were comparable to the AACC Approved Method 10-50D 225-g flour test method. The very short mixing time and the ability to quickly clean or use multiple pin cups should allow very high throughput of flour samples relative to the use of conventional mixers for cookie testing.