Cereal Chem 55:495 - 504.  |  VIEW ARTICLE
Corn Flour: Use in Cookies.

S. M. Badi and R. C. Hoseney. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Corn flour treated with water followed by air drying and addition of soybean oil produced cookies with increased diameter and improved top grain compared with cookies produced with untreated corn flour. Reducing the particle size of corn flour led to less cookie spread. In a number of flours from various millstreams, particle size and cookie diameter did not appear to be correlated, suggesting that though particle size in a sample is important, it does not in itself determine cookie size. Starch damage and cookie diameter were essentially unrelated. With flour from certain millstreams, cookie diameter increased as a result of the hydration and drying treatment; with flour from other millstreams, it did not increase. The water-soluble fraction from certain samples increased cookie diameter of the insoluble fraction, suggesting that a component being formed during hydration influences cookie spread.