Cereal Chem 59:507 - 509.  |  VIEW ARTICLE
Influence of Ambient Temperature, Humidity, and Flour Moisture Content on Stickiness and Consistency in Sugar-Snap Cookie Doughs.

C. S. Gaines and W. F. Kwolek. Copyright 1982 by the American Association of Cereal Chemists, Inc. 

Stickiness and consistency of sugar-snap cookie dough were evaluated when subjected to varying dry-bulb (room) temperatures in combination with three measures of ambient water vapor content (wet-bulb temperature, relative humidity, and water-vapor pressure deficit). Combinations in excess of approximately 21 C (70 F) dry-bulb temperature, 19 C (67 F) wet-bulb temperature, 54% ambient relative humidity, and 4.89 mm Hg water-vapor pressure deficit caused excessive dough stickiness, even though dough consistency was optimal. Flour moisture content (11.5-14.5%) was also evaluated for effect on dough stickiness and consistency. When dough was at optimum consistency, excessive dough stickiness could not be induced by altering flour moisture content. Stickiness and consistency of doughs made from low- moisture flour were more sensitive to changes in dough water absorption than doughs made from flours of high moisture content. Dough water absorption level was more difficult to adjust in doughs made from low- moisture flours. Dough stickiness was less in dough made from high-moisture flours, and less dough water was necessary to achieve optimum consistency in these doughs.