Cereal Chem 61:34 - 37.  |  VIEW ARTICLE
Differential Scanning Calorimetry of Sugar Cookies and Cookie Doughs.

A. M. Abboud and R. C. Hoseney. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Thermoanalytical studies with a differential scanning calorimeter showed three endotherms of cookie dough. Endotherms are identified as shortening-melting, sucrose-dissolving, and starch gelantinizing. Initiation of starch gelatinization was at temperatures above 100 C. Baked cookies also showed the gelatinization endotherm. Comparisons of endotherms of raw cookie dough and baked cookies indicated that only a small portion of starch was gelantinized during baking.