Cereal Chem 61:532 - 537.  |  VIEW ARTICLE
The Effect of Mixing Time and Ingredient Variation on Farinograms of Cookie Doughs.

M. C. Olewnik and K. Kulp. Copyright 1984 by the American Association of Cereal Chemists, Inc. 

Physical properties of wire-cut, deposit, and rotary-molded cookie doughs were recorded with a Brabender farinograph. Changes in farinograph consistency (stiffness) and band width (cohesion) were observed with variations in mixing time and ingredient levels in wire-cut, deposit, and rotary-molded doughs. In general, consistency depended on fat distribution and the availability of flour to hydration. Cohesive properties of the dough increased at high sugar/fat ratios.